This or what @Brunneria said
Side question
Those in the US, where do you purchase your lamb?
Do you look for sales and or have a go to place/butcher ?
Thanks
Lamb is expensive
I just do not want get SHANKED🤣
Pun I guess
Your favourite carnivore foods
Tmdlkwd
(Troy)
#11
Camomilla
(Cathrine Helle)
#12
Sounds heavenly! Garlic and onions and the like are unfortunately not an option for me, as the cause my IBS to flare 
But I’ll definitely try rosemary and chili, thank you 
Brunneria
#13
Are you OK with red wine?
It isn’t strictly speaking ZC (lol) but a dash of it goes a long way, and by the time you eat it, the alcohol has evaporated off long ago.
Rosemary and red wine are a delicious combo.
Also lemon, zest or juice, and - believe it or not - anchovies.
Camomilla
(Cathrine Helle)
#14
Anchovies??? Really??? Just chopped and sprinkled over? Sounds very odd, but I’m sure it’s fine, I would just never have thought of putting fish on my meat 
As far as red wine is concerned I sometimes use a little if I have beef that tougher and need to simmer for hours - I think it’s fine, I’ve not noticed any intestinal issues from it
Brunneria
#15
I came across the anchovy thing in a very posh cheffy cookbook.
Admittedly, it was combined with garlic in a paste (just crushed together in a pestle and mortar) and spread as a crust on a leg of lamb in the oven.
But I tried it and pronounced it as very nice. And curiously, even better when cold, - and lamb isn’t usually nice when cold.
Obviously, the garlic is out for you, but maybe you could try it will chillies instead…
(my inner foodie is trying to climb out of its box, isn’t it? 
I will stop now, or things could get very… um… culinary)
Brunneria
#17
Oh heck. Brace yourself.
Rollmops are great for ZC, so long as you drain them and avoid the onion.
They give the most fantastic kick, and go very well with a nice strong cheddar or smoked cheese.
(sorry to mention the rollmops - cos I know that you are probably FAR more familiar with them than I!!!)
Are you OK with dairy?
The World of Warcraft official recipe book has an absolutely superb chilli recipe. Can’t post the link because of copyright, but when I ZC’d it, I used beef mince, chuck steak and very high quality 98% meat sausages aka italian sausage (chopped into chunks), minimal tomato and almost no beans. The spice blend was heavenly. Jalapeno, thai peppers and smoked chipotle, with cumin, cinnamon and cocoa. The book calls it called ‘Dragonsbreath Chili’.
The same book has a ‘herb baked egg’ recipe which is eggs, butter, double cream, rosemary, parsley and thyme. Astonishingly good.
And as for cheese… oh my. Steak is never better than when it is covered in crumbled Stilton, or black pepper and cream cheese.
The lamb burgers I made last week were 2 kilos of 20% fat mince, mixed with 3 eggs (to bind), black pepper, salt, rosemay and a dash of Worcestershire sauce, and another dash of Balsamic vinegar. Only about a tablespoon of each, in 2kg of meat, but it still makes a difference.
Edited for multiple typos
Callisto
#18
Keep the lamb ideas rolling, I’m loving this! I may try this with lamb chops, any reason you would imagine this wouldn’t work as well on pan-fried chops? Just hoping to avoid ruining them with experimentation, as I live in the US and even on sale they are pricy.
I love the wine and rosemary idea too. Do you use butter (for cooking fat, assuming this version is pan-fried) when you make this?
Camomilla
(Cathrine Helle)
#19
This is a staple in the Scandinavian cuisine, yes, but I had no idea the english term was “rollmop”, and actually had to click your link to realise it was what we call “sursild” in Norwegian We usually eat it like on an open sandwich with hardboiled eggs. It’s delisious! I didn’t think we could have it on ZC because the liquid it’s sitting in contains sugar? Is the fish still ZC?
Oh wow, this I HAVE to try! As well as this:
Is this kind of a crustless pie or quiche? Or are the eggs more intact / whole?
Now I’m hungry 
Brunneria
#21
Yes, fish is ZC.
Re the sweetened surslids, You can get away with very little sweetening, once your taste buds have adjusted to no other sweet flavours. I find the commercial rollmops sickly sweet. When I have made them myself (admittedly only a couple of times) I have reduced the sweetness to less than a quarter, and replaced it with erythritol (which my body gets on with very well). Next time, with that orange recipe, I am going to skip any sweetener at all…
The herb baked egg is basically eggs baked in an earthenware bowl, with a dab of butter, a slosh of cream and the herb mix added just before serving. The recipe says to melt the butter first, drop the eggs into the hot butter… add the cream and some parmesan (I forgot to mention the parmesan earlier) and bake it until the eggs are done to your liking. I like soft but not runny.
I got the book as a joke for Mr B, but the recipes are fabulous, and I can ZC some of them.
https://www.amazon.co.uk/World-Warcraft-Official-Chelsea-Monroe-Cassel-ebook/dp/B01M740SZ4/ref=sr_1_1?ie=UTF8&qid=1536931438&sr=8-1&keywords=warcraft+cookery+book
Brunneria
#22
Sorry folks - didn’t mean to take over this thread! lol.
But just wanted to answer @Callisto
I usually oven bake/roast/grill lamb chops (do you say broil?), but pan frying would work just as well, I am sure.
My problem is that I always want to crisp the fat just-a-moment-longer but then I risk drying out the meat. Pan frying would probably prevent that.
If I were going to do the garlic/anchovy thing in a pan, I would probably panfry the chops (no butter, because it would probably burn. Maybe lard or dripping, or even saved lamb fat from the last cookup), then while the chops were ‘resting’, I would drop the garlic and anchovies into the pan, and stir up all the lovely juices while they cook, then just drizzle them onto the meat on the plate. Same for the wine/rosemary mix, which would deglaze the pan nicely…
Edited for clarity.
Camomilla
(Cathrine Helle)
#23
I found a recipe for herb fried eggs here (oh yum!):
@Brunneria Is it something like this?
Brunneria
#24
Yes - that looks VERY like it. 
OK, Foodie Brunneria is going back in the box now. haha!
Regina
(Empress of the Unexpected)
#25
I started this thread a while back and got some good ideas for where to buy lamb.
Callisto
#27
I totally remember this thread because it put lamb back on my radar! I do spend the extra and buy it at Whole Foods because I’d like it to be pastured lamb, but the last couple of weeks the lamb loin chops have been on sale so I stocked up!
Back to the original topic here though, I’d have to say my favorite carnivore food is salmon sashimi. Yum, yum, yum.
Callisto
#28
Oh my word. I made this tonight, and I may have eaten all four chops in one sitting. LOL It was really, really good.
I pan fried the loin chops in bacon fat, with just salt and pepper, added a bit of red wine after the searing stage. After they were done cooking, I didn’t have quite enough fat left in the pan so at that point I did turn down the heat a bit and put in a couple tbsp butter. Deglazed with garlic/anchovy mashed together with some rosemary and thyme. So so good, thank you for the advice, came out perfect the first time thanks to you!
Camomilla
(Cathrine Helle)
#30
Just wanted to report back on the weekends food experiments
I tried the Herb baked eggs - they were VERY good!
I had a traditional pot of Lamb and cabbage (hold the cabbage), that simmered on my stove top for three hours prior to consumption. Seasoned with generous amounts of sea salt and black pepper.
I had lamb roast Sunday, that I browned in the skillet, covered with anchovies and rosemary and left in the oven at low heat for a couple of hours. Rested on my counter until the rest of the familys veggies and potetoes cooked. I ate it with Creme fraiche I did remove the anchovies before serving, but it gave the drippings a wonderful flavour. The meat too.
Thank you to everyone that’s chimed in with their favourites, I’m looking forward to new food experiences