Monday, November 9, 2009

Lamb And Jalapeno Poppers

I'm never surprised at how much of a foodie I am, as I like just about everything. I've had lamb a number of times and cooked it a few times as well but I've NEVER had lamb this good. I marinated it for about 5 hours in herb buttermilk brine. Just added about 2 tbs of evoo along with dried dill, oregano, thyme, crushed red pepper, salt, blk pepper to 1 1/2 cups buttermilk. Wiped the marinade off and added Cavenders greek seasoning, grilled over hot fire to internal of 160 or med. Perfect! The jalapenos stuffed with pulled bbq chicken (plenty of sauce, with breading of flour, egg wash, bread crumbs and fried in pan big enough to do four at a time with 2 inch of veggie oil. The jalepenos were crunchy and we served them with a cheese sauce. A tex mex place in town serves these and I think it's everyones fav dish there and it has become my favorite way to prepare jalepenos. I just think ABT's for myself anyway are over rated and bacon is best fried.


  1. Great Lookin' lamb! Lovin' those jalapeno poppers too!

  2. If I do the poppers again I will not use bbq sauce. Thinking about a cheese sauce mixed in with the pulled chicken, that way you could eat em with or without a cheese sauce of dipping and they'd be good. (this is how the restaurant I got the idea for em does it).