Saturday, June 05, 2010

Sunday Din-Din... a humorous true story! Also, a great "Sting" operation.

Cookie had a little lamb, little lamb,.......

Now Sir, before I get started with this BBQ'd Lamb Recipe, I wanna share a TRUE story bout a couple of very irritate'n woman-folk who hated hunting and hunters in general.

My wife and I were at a rather "posh" banquette several years back and we were seated with a bunch of folks we didn't know. It was during deer hunting season and myself and another gentleman at the table began talking about deer hunting.

As we exchanged hunting stories, it became very obvious that two women at the table were very upset about our topic of deer hunting, and eventually one woman, and then the other spoke up and rather nastily I might add, expressed their disdain and contempt for hunters and hunting, stating that the poor deer didn't stand a chance against a rifle/shotgun. Not knowing these women or the other folks at the table, nor wanting to put a damper on the festive mood of the banquette, myself and my conversation partner became silent (NOTE: a very rare occurrence fer Cookie), that is until all our entrees arrived at the table.

The first woman to have expressed her displeasure about hunting and hunters had ordered...are y'all ready...VEAL! The other woman had comes...Lamb Chops!

I looked at the other gentleman, he returned my look, and we both simultaneously began laughing at the women while pointing to their plates. Shortly, as others at the table looked to see just what we were laughing and pointing at, and realized the hypocrisy on the part of both womenfolk, they joined in laughing and scoffing as well. Y'all shoulda seen the puzzled and angry looks that both those idiot women gave us.

I eventually asked the woman with Veal if she knew exactly WHAT veal was and, after a brief thought, she haughtily answered "Beef of some kind". It was at this point that I informed her that Veal was a very young calf, usually butchered between 6 months and one year old. I also informed her that the calf was always tethered with a very short leash so that it couldn't move very far, just between its small shelter and a few feet away, this way, the veal meat didn't get tough.

We then informed the other woman with the lamb that sometimes young lambs were kept captive in the same manner so that Lamb Chops are good and tender.

Except fer sporadic snickers here and there at the two dolts, there was complete silence at the table, then, slowly, a few other folks voiced there opinions regarding the fact that at least a deer can run away, or, it's in it's natural element, or the hunter can possibly miss his target whereas Veal Calves and Lambs...HAVE NO FREAKING CHANCE AT ALL. Someone (I think it may have been Cookie) uttered the words "G-D damned ignorant tree huggin Hypocrites".

Well Sir, the evening progressed nicely as the rest of us at the table sat back patting our full and contented stomachs, while the two particularly annoying, and now very embarrassed women simple sat staring angrily at their untouched plates of Veal and Lamb and undoubtedly went home somewhat hungry, and probably never ate Veal or Lamb again.

LESSON TO BE LEARNED: It always helps to know a little something about WHAT the hell yur talk'n about before ya engage yur mouth!!

OK, now onto the BBQ'd (or grilled) Lamb entree;

This is a quick and simple way to make delicious lamb chops. The combination of flavors will make those who don't like lamb come back for more. Unfortunately, Cookie cain't take the credit fer this one, but I've found it very good in the past.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4


• 10 lamb rib chops
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1 teaspoon dried oregano
• salt and pepper to taste


Place lamb chops in a shallow baking dish or resealable. Combine olive oil, balsamic vinegar, garlic, rosemary, honey, mustard, oregano, salt and pepper and pour over chops. Toss to coat. Cover and refrigerate for 1 hour.

Preheat grill. Grill chops over a medium high heat for about 5 minutes per side on until browned to desired doneness.

Ah kinda "Sting" Operation....