To make sure your calendar, event reminders, and other features are always
correct, please tell us your time zone (and other details) using the
drop-down menus below:
Set Date/Time format:
In 12 Hour format the hours will be displayed as 1 through 12 with “a.m.” and “p.m.”
displayed after the time (ex. 1:00p.m.). In 24 hour format the hours will be displayed as 00 through 23 (ex. 13:00).
You can always change your time zone by going to your Account Settings.
Use the dropdown menu to view the events in another time zone. The primary time zone will be displayed in parentheses.
Use the dropdown menu to view the events in another time zone. The primary time zone will be displayed in parentheses.
Visiting Robert Carr(username: robert)
Tag
Please wait...
Select a Color
Manage Applications
Check the items that you want displayed. Uncheck all to hide the section.
Calendars
Files
Addresses
To Dos
Discussions
Photos
Bookmarks
The “Switch Navigator” button will no longer be available after February 14, 2017.
Please learn more about how to use the new Navigator by clicking this link.
Broiled Lamb Shoulder Chops
12/24/11 Xmas Eve dinner at G-ville
I loosely followed this recipe. Whisked together.... broiled 6 then 4 min on each side, chop were med rare, perfect, really delicious!
Ingredients
1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
Four 8- to 12-ounce lamb shoulder chops
Directions
To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
==========
I did not do this part:
Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.
Attach this document to an event, task, or address
You can attach a link to this document to an event in your Calendar, a task in your To Do list or an Address. Check the boxes below for the data you want to
bring into the event’s or task’s description, and then click “Select text to copy” to have the next event or task you create or edit have the document text and link.
