[Artemisia] Lamb recipes

[Willa - Rose]

that was suppose to be drooooooling.
Y

On Mon, 27 Oct 2003 19:30:50 -0700 Willa - Rose <yasmeena at juno.com>
writes:
> 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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> > >
> > 
> > 
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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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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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