On Monday, I picked up a marked down 56-day dried aged striploin steak (a few more days is not going to hurt it) and 3 rib rack of domestic lamb, and then went to another supermarket where I found 2 whole racks of Australian lamb marked down and I had a points/money offer so it was close to half price (~C10/lb).

So Monday night's dinner was the steak grilled, and the lamb grilled in Chinese/Central Asia/Uighur style (szechuan peppers, cumin, coriander, fennel, garlic dry rub). Last night's was one of the full rack done the same as the previous night, which will also be Thursday's dinner. Rosemary and garlic is just so boring..