Oh good leftover idea.
I have some lamb ribs in the freezer. Been a while since I last made them but they were really fatty. Maybe it’s why they are still in the freezer
Oh, I never thought to cook a roux in the oven! That’s an interesting idea. What temperature did you use, and how long did you bake it for? I wonder if a lower and slower time would give you the deeper color you are looking for?
My favorite line! I’m so glad it tasted wonderful!
Try this recipe for the lamb ribs:
The Alton Brown TV episode is better. There is stirring involved.
This on is good too.
I typically make stove top roux’s, but can attest to the goodness and ease of stove top ones also. Haven’t used AB’s however.
Looks yummy and easier than standing there stirring for so long!
Meant to say upthread can attest to the goodness and ease of OVEN ROUXS too. Brain/hand malfunction - oops!
5 posts were merged into an existing topic: What’s For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021
4 posts were merged into an existing topic: What’s For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021