I love lamb, and I love couscous. Looks like a great recipe at that (also, pretty darn nice plating too).
My ex wouldn't eat lamb (pretty much just lamb), this I find is part of why we just weren't meant for each other.
See, I like to cook on occasion, and if I were to try a spin on your recipe- as I'm likely to do...I'd want to feed someone. Someone I like, or possibly love.
She won't eat it, possibly on perceived ethical grounds (baby cows neither, but she'll eat beef even though she doesn't terribly like steak).
Still, the taste has been remarked as something some just don't like.
I'm not one of them.
My sister-in-law was certainly skeptical (okay, well, in the American South...Lamb is NOT common), and liked what she sampled of the marinated cut I threw on the grill after some steaks (naturally, it tasted of beef char, but that is hardly horrible for a medium grilled lamb cut).
And I love cilantro. Although, it can be overpowering, perhaps it is best as selective garnish, in a traditional mixture or sauce.
There must be some strange enzyme in lamb that makes me nauseous. I would love to be able to eat it but I just can't. Same with goat cheese. I've read recently that people who hate cilantro are truly physically repelled to it chemically. Luckily I love the stuff.
Though, I'm sure a similar crusting technique could be nicely applied to your preferred choice of loin cut.
As far as selective nutritional science or anthropologically explicable reasons for lamb being a refused food, I'll look into it.
I rather doubt you're from a population addressed by a particular case study, so I'll go with a conservative approach that lamb must just have a funky flavor or character- though, as far as I'm willing to go here, it just might be the texture of the meat.
My father used to do something similar with nuts on an eye fillet of beef which is where I got the inspiration from. There's no reason you couldn't do say... almonds and chicken or walnuts and beef or anything you like!
Whereas I live in Australia where lamb is everywhere and frequently cheaper than other types of meat. I'm afraid I'm too much of a foodie to perceive young animals as being anything other than tastier.
As for the strong taste of lamb though when I was young I really disliked it, it's only as I've gotten older that I've learnt to love it.
My ex wouldn't eat lamb (pretty much just lamb), this I find is part of why we just weren't meant for each other.
See, I like to cook on occasion, and if I were to try a spin on your recipe- as I'm likely to do...I'd want to feed someone. Someone I like, or possibly love.
Way to go.
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Still, the taste has been remarked as something some just don't like.
I'm not one of them.
My sister-in-law was certainly skeptical (okay, well, in the American South...Lamb is NOT common), and liked what she sampled of the marinated cut I threw on the grill after some steaks (naturally, it tasted of beef char, but that is hardly horrible for a medium grilled lamb cut).
And I love cilantro. Although, it can be overpowering, perhaps it is best as selective garnish, in a traditional mixture or sauce.
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Though, I'm sure a similar crusting technique could be nicely applied to your preferred choice of loin cut.
As far as selective nutritional science or anthropologically explicable reasons for lamb being a refused food, I'll look into it.
I rather doubt you're from a population addressed by a particular case study, so I'll go with a conservative approach that lamb must just have a funky flavor or character- though, as far as I'm willing to go here, it just might be the texture of the meat.
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But yes, I wish I lived in Australia.
I do think it is an aged taste thing...red wine and so on.
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As for the strong taste of lamb though when I was young I really disliked it, it's only as I've gotten older that I've learnt to love it.
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