So there’s this experimental meat lab on campus.
(That sounds like the start of a bad joke…)
Actually, it’s not as scary as it sounds. It’s where the butchers-in-training go to learn how to cut meat properly, so they sell their meat for very low prices, because they’re “sub-standard cuts”, whatever that means. Anyhow, K got a big chunk (and by big, I mean BIG) of lamb there a couple of weeks ago, so we did a couple of things with it. We had some leftover cucumber sauce from our gyros, and we’d also gotten some kohlrabi, so I decided to make lamb and kohlrabi kabobs:
This was definitely a big winner, in my book. I threaded everything onto the skewers, and then broiled for about 8 minutes/side. The lamb got a really nice crispy outside, and the kohlrabi was just starting to become tender, so was nice and crunchy. The only downside was the smell of burnt wooden skewer that permeated our house for the next several days.
I will say that this lamb, experimental or otherwise, had amazing flavor, and was cooked to just the perfect amount of done-ness. I was sad when this meal was over.