|
Ever try marinated barbecued lamb chops?
Writer:BY DOROTHY MODRITSCH
Brian Rains, who left the farm on St. Joseph Island to pursue a successful career in another field, purchased the family homestead several years ago and added raising sheep to his list of accomplishments. Rains is the first to admit that lamb is an acquired taste, but he adds that those who claim not to be fans may well have sampled a much older animal. The tallow or sheep fat [suet] which develops as the animal ages does tend to leave an unpleasant taste and a waxy feeling in the mouth akin to chewing a candle!
On the up side, lamb has the lowest cholesterol of all the red meats and is perfect for a quick and healthy meal. Mild, tender lamb chops are best cooked for about four to five minutes per side on a hot barbecue so that they are browned on the outside but still pink on the inside. Thicker chops may be grilled for 10 to 15 minutes per side. Brian suggests leaving about 15 chops in the following marinade overnight or for at least 6 hours. He places them in a heavy zip top bag and turns the bag at least once in the process. Naturally, the maple syrup is a product of St. Joseph Island.
Marinade
2 cups soya sauce
1/2 cup maple syrup
1 clove of garlic
1/2 teaspoon of ginger or grated fresh ginger root.
Locally produced lamb and maple syrup, delicious and good for you.
Government approved and inspected Northern Quality Meats on Deplonty Road prepares and custom cuts local lamb for market.
|
|
