[Artemisia] Lamb recipes

[Willa - Rose]

Oh, oh, oh, I"m drolling. I love lamb too. My favorite herb to use is
fresh Rosemay... along with lots of garlic, of course.
Yasmeena

On Mon, 27 Oct 2003 18:48:46 -0700 Mary Hodges <hodgemary at onewest.net>
writes:
> You lucky girl!  I envy you, lamb is my favorite!
> 
> Here are two of my best recipes.
> 
> Lamb recipe #1
> Grilled butterflied leg of lamb
> Split the meat down to the bone lengthwise, it should be about one 
> and a 
> half to two inches thick.  When it's opened up it looks a little 
> like a 
> butterfly.  Mash up several cloves of garlic (I put them in the food 
> 
> processor-the number depends on how much you like garlic) into a 
> paste 
> with a little olive oil, rub the garlic paste on the lamb some time 
> before you grill it (longer time=more garlic flavor), pepper and 
> grill 
> over hot coals. Add salt at the very last minute before you take it 
> off 
> the grill.  I like lamb medium rare and hot all the way through, but 
> 
> tastes vary.
> 
> Lamb recipe #2
> Roast leg of lamb
> If there is a thin papery looking tissue on the outside, remove it.  
> 
> Then pierce the fat all over with a sharp knife and put slivers of 
> garlic in the slits.  Sprinkle the outside with coarse ground 
> pepper, 
> rosemary and lavender to taste.  Place the lamb, fat and garlic side 
> up, 
> on a rack in a greased roasting pan. If the lamb has a lot of fat, 
> put a 
> half inch of water in the pan under the rack so the grease doesn't 
> smoke. If it's a big roast, you may have to add more water as 
> roasting 
> progresses.
> 
> Turn your oven up as hot as it will go (typically about 450 to 500 
> degrees F for an electric oven-I've never had a gas oven so I don't 
> know 
> how hot they can get.)  Open the door and quickly put the lamb in 
> the 
> oven, then  immediately turn the heat down to 325 or 350 F and roast 
> 
> until done.  You can test for doneness by poking the meat and seeing 
> the 
> color of the juices (clear=well done, pink=medium, red=rare) or you 
> can 
> get out the big fat cookbook (I use Joy of Cooking) and use a meat 
> thermometer following their instructions.  Time to desired doneness 
> depends on how much your leg of lamb weighs, whether you let it come 
> to 
> room temperature before roasting, and how hot your oven really is 
> (built 
> in oven thermometers are notoriously inaccurate).
> 
> Enjoy.  Lamb is really good with turnips, or braised carrots, and 
> green 
> salad made with romaine or other dark greens.  Apples or pears 
> sauteed 
> in a little butter with cinnamon are also a nice side dish with 
> lamb, 
> and so are fresh green peas with mint.
> 
> Lamb smells a little different than beef and pork, and some people 
> don't 
> like the smell.  If you don't like the smell, grilling is the way to 
> 
> go.  Lamb is a more delicate meat than beef and will dry out 
> horribly if 
> you over cook it.
>  
> The American Lamb Council homepage at
> http://www.lambchef.com/li_pages/lamb.html  has lots of lamb 
> recipes.
> 
> Enjoy.
> Jehane
> 
> Kay Moore wrote:
> 
> >
> > Just gifted with a haunch of lamb.   Anyone out there have any 
> good 
> > lamb recipes?  Roast (if that's do-able), stew, whatever - period 
> or 
> > not, just good - I have lots of Middle Eastern spices on hand, 
> just 
> > not not familiar with cooking with lamb at all - any help would be 
> 
> > appreciated!
> >
> > Arrowyn
> >
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Mu'allemah (Mistress) Yasmeena bint al Ahlam, OP, Cd'O 
Minister of the Royal Stables of Artemisia
Companion of the Company of St. Anne 
http://lanceofstanne.homestead.com/yasmeena.html
The Interkingdom Mounted Military Company


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