Year of the Carnivore Blog Series
Guest Post by: Midge
I am very intrigued with the RMS Titanic and the stories about the passengers on the boat on that fateful day of April 15, 1912 when the Titanic sunk after colliding with an iceberg. Recently, DRIVE THRU HISTORY posted a copy of the original first class menu of the Titanic and my curiosity was piqued once again. I started to also research the other meals provided on the Titanic for the lower decks and decipher what some of these recipes were all about? You can view the first class menu on this link: TITANIC FIRST CLASS MENU FOR APRIL 14, 1912
For my “Year of the Carnivore” blog series, I chose to recreate the mutton chops, served to 1st class passengers, in honor of the 101st commemoration of the tragic sinking of the Titanic. Mutton is described as an older sheep which many may find odd tasting. I selected some locally-raised lamb chops instead. Never having cooked or eaten lamb before, I really had no idea how to even start planning this meal and serving these chops to my husband. I was grateful the grocery store actually carried this meat and the price was about $4 for each lamb chop, which I was told was a very large bargain.
I have enjoyed each and every meat I have tried to cook this year, yet none of them captured my taste buds like lamb. The aroma of the lamb while it was cooking was simply wonderful and yet at first, I was still a bit shy about tasting my finished product. After my “just so-so” recipe with the tilapia last month, I was worried that my first trial with lamb would also be my second true recipe “bomb”.
A wonderfully helpful woman at our local grocery store shared her family recipe with me. She allowed me to share her recipe with all of you today. Without her assistance into my wide-eyed lamb ingredient spending spree, I would still be searching the aisles for mint jelly and some odd spices I have never heard of before!
Lamb Chops grilled the old fashioned way:
Butter, basil, garlic, rosemary, and black pepper
I know, I know, I give you absolutely no amounts!!! It was actually the best part of this recipe! I threw a stick of butter into my pan and put about 2-3 cloves of minced garlic (I love garlic) into the pan to marry together with the butter. Then, I placed the lamb chops into the melted butter and spread a bit of basil, rosemary, and black pepper on top of the chops. I let them cook until browned on medium to medium low heat. Then, I turned them over and again sprinkled a bit more of the spices on the back side. But, don’t overdo it! You can always add more spices and you can always add a bit more butter to your pan if you need it too.
Here is a link which will help you to know when your lamb is done cooking: LAMB 101
It was super delicious! I served it with a side of baby potatoes which had been steamed in butter & garlic, and covered in cheese sauce. I bought pre-made bag. I know, I cheated. But, the night I was cooking, I could only handle one made-from-scratch dish at a time. The potatoes were just the right side dish to set off the flavors of the lamb.
About a week later, my husband surprised me by taking me out for dinner. Guess what? I actually ordered lamb off their menu (see first picture above for my view at the table)!! It was delicious and came with a side of mint jelly. Um, I was not sure what to do with the mint jelly but it definitely did not seem to go well with my lamb. I made one big discovery during the meal, I must have done something right because the tastes were very similar.
The potatoes added just the right touch!
For an added extra I was going to make “COCKIE LEEKIE”, which was one of the soups they had listed on the First Class menu that evening, as well. This is a chicken soup which has leeks added in with a julienne of prunes too. But, after a randomly terrible experience with a five onion soup involving way too many leeks and a house that smelled like onions for a week, I decided I would just stick with the lamb.
Because, if you really think about it, why were they serving “leek” soup on a boat anyway?
If you are interested in trying to cook through the Titanic’s Menu in memory of the 101st anniversary of this tragic event, click on this link for more detailed recipes and descriptions: MAKING THE 11 COURSE TITANIC FIRST CLASS DINNER MENU. They also make a great recommendation for a book that provides a bit more background into the meals aboard the Titanic: LAST DINNER ON THE TITANIC
Have you ever seen a Titanic Historical exhibit? What captures your attention about this piece of history?
May’s Year of the Carnivore installment ~ What should I make next? I am open to suggestions!