Today on my trip to the local market I spotted these cheap ass lamb chops that were fresh from an Oregon farm: much better than fucking frozen and shipped from Australia or some other bullshit. So I bought me a chop to toss on the grill (for less than $4 sucker) but I figured I would gussy it up a little to impress. Let's begin:
Rub your meat down with some fresh rosemary (take it off the stem stupid), minced garlic, salt and cover with red onion slices. "Can I use dried rosemary and garlic salt?" What the fuck do you think? Hell fucking no. That would completely and totally defile your lamb. If you are too damn lazy to get fresh rosemary and garlic just rub it down with salt and pepper. God you piss me off sometimes. I try to make something nice and all you ever do is ruin it for everyone. Way to go.
After letting the rubbed down lamb kick it in the fridge for about an hour, toss that baby on the grill over direct heat for about 7-10 min per side. Remember it is okay if your baby lamb steak is bloody; It's red meat.
Lunch is served. This lamb was freaking awesome so you better try this one. You can also do the same thing with beef but if it is a
nice cut you want to leave it to good old salt and pepper, dumbass. Eat it.
Rub your meat down with some fresh rosemary (take it off the stem stupid), minced garlic, salt and cover with red onion slices. "Can I use dried rosemary and garlic salt?" What the fuck do you think? Hell fucking no. That would completely and totally defile your lamb. If you are too damn lazy to get fresh rosemary and garlic just rub it down with salt and pepper. God you piss me off sometimes. I try to make something nice and all you ever do is ruin it for everyone. Way to go.
After letting the rubbed down lamb kick it in the fridge for about an hour, toss that baby on the grill over direct heat for about 7-10 min per side. Remember it is okay if your baby lamb steak is bloody; It's red meat.
Lunch is served. This lamb was freaking awesome so you better try this one. You can also do the same thing with beef but if it is a nice cut you want to leave it to good old salt and pepper, dumbass. Eat it.
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