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Lamb Back (loin)


frenchpeasant

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I remember in the sixties serving a double loin lamb chop. This was a 1 1/2 inch thick double chop, and was cut from the unsplit loin. I hope you visualize what I am describing. It was grilled and served with the appropriate garnishes. In those days, sides were noy usually announced. Menus read GRILLED LOIN OF MUTTON, garni. Invariably you could guess bouquet of fresh watercress, and an up fancy fried potato as, pont neuf, paille, souffle en nis, to name a few. The side potato would be served on a linen napkin on silver service.

Can anyone help me with what the name of the lamb chop cut this way? I just cant remember.

Best wishes to all for the holidays,

Frenchpeasant

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