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This year, after the
Maryland Sheep & Wool festival, Gubeen and Olironstomach invited us over for a Lambfest dinner. Our friend, Jake, also lent a hand in cooking as well as supplying us with amazing drinks.
It was a fantastic and ambitious dinner using 6 different cuts of lamb.
We started with Gubeen's tasty quinoa dish served with Jake's dish of lamb tongue, fennel and oranges. The tongue was so tender- more so than beef.
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Our second lamb dish was loin chops roasted on the infrared grill. They came out a perfect medium rare and were just amazing with really no other prep beforehand.
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It was served with homemade persillade, a side made of chopped parsley, garlic, oil, & vinegar, that went perfect with the lamb.
Redneckhunter was thrilled to have the next course- white beans cooked with lamb necks.
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It was so good- the meat from the lamb neck actually had a really nice sweetness to it. Fougoo and I both cleaned the bones clean. I'm pretty sure I ate all the cartilage, too.
Inspired by what they had at the festival, they also made a pit lamb for us. Just to kick it up a little, the meat had a glaze of sriracha sauce. It was so much better than any pit beef I've had because of the lamb's incredible flavor.
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Our last courses were grilled lamb leg and shoulder pieces. The best part was the shoulder because Jake had marinated them in Dolin vermouth. I think the shoulder was my favorite piece, or pieces rather, of lamb I had that evening.
Jake brought some bottles of Dolin vermouth- the rouge, blanc, & dry. I tried all three and really loved the flavor of each of them.
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My favorite drink of the evening was an aperitif, the Cocchi Americano. I finished the evening with this fine digestif.
I should also note that after crashing in the living room that night, we had more Cocchi the next morning to kickstart the day.
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