by Molly Stevens
from Fine Cooking #110, p. 62-67
You’re standing at the meat counter, trying to decide what to make for dinner. The lamb looks good, so you ask for some chops, or maybe a rack of lamb if you’re feeding a crowd. But wait—the butcher suggests trying something new instead. Say yes, and let him (or her) take you on an exploration of some of the other wonderful cuts that lamb has to offer.
Boneless lamb loin is decadent and tender and makes a delicious roast. Shanks, which come from the legs, are meaty and succulent. Shoulder chops are rich and pleasantly chewy—a great (and affordable) weeknight option. And lamb riblets are so finger-licking good that once you make them, you’ll be downright addicted.
Give these lesser-known cuts a try in the four outrageously tasty recipes here, and they’ll soon be in your regular dinner rotation. Because after all, the butcher knows best.
|Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange||Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter|
|Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce||Roasted Lamb Loins with Mustard-Herb Crust|