<![CDATA[Grist - Comment Feed for From grass to grill, a Midwestern farm struts its stuff—and dishes up delicious lamb chops]]> Grist Comment Feed en Comment #1 by cathschuy http://www.grist.org/article/2009-06-11-from-grass-to-grill-recipes/ Mon, 15 Jun 2009 08:33:53 -0700 http://www.grist.org/article/2009-06-11-from-grass-to-grill-recipes/1 Sounds heavenly. 

Just a caveat:  the basting sauce should probably be cooked somehow before serving if it's been exposed to a brush/mint sprig that basted the raw lamb?  Or do such things not really matter with organic lamb?

]]> Sounds heavenly. 

Just a caveat:  the basting sauce should probably be cooked somehow before serving if it's been exposed to a brush/mint sprig that basted the raw lamb?  Or do such things not really matter with organic lamb?

]]> Comment #2 by Kurt Michael Friese http://www.grist.org/article/2009-06-11-from-grass-to-grill-recipes/ Mon, 15 Jun 2009 14:12:38 -0700 http://www.grist.org/article/2009-06-11-from-grass-to-grill-recipes/2 Cath,

Not really a problem as even raw lamb is rarely if ever harmful as long as it's fresh.  If you are concerned though, of course you could bring the marinade to a boil.  But watch it carefully - it's full of oil and can burn or even ignite.  Also, it'll change the flavor somewhat.

]]> Cath,

Not really a problem as even raw lamb is rarely if ever harmful as long as it's fresh.  If you are concerned though, of course you could bring the marinade to a boil.  But watch it carefully - it's full of oil and can burn or even ignite.  Also, it'll change the flavor somewhat.

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