Message: | I agree, Melanie. My favorite way of cooking lamb is to dig a pit, and roast a whole baby lamb on a spit over real wood (usually oak or alder) charcoal. In the Los Angeles area, I purchase my whole baby lamb from Dino, an Italian butcher on Western Ave. in San Pedro. For rack of lamb, I usually buy Colorado lamb from the butcher shop at Bristol Farms Market. But one of my favorite "quick meals" are the little thickly cut loin chops I buy at Costco, quickly sauteed over high heat in garlic-infused olive oil. The whole operation takes me less than 10 minutes, and the flavor and tenderness of the lamb is quite satisfactory. The lamb at Costco is from either Australia or New Zealand. I can't remember which, offhand. But it is much better quality and more flavorful than much of the lamb that is imported from those countries that one finds in the supermarkets. |