[Artemisia] Lamb recipes

[Tim Brunson]

So.. if a starving squire (suck in sides) were to ever
be in your neighborhood about lamb cooking time, could
I taste such a thing.

The first one sounds REALLY good.

Thomas

--- Mary Hodges <hodgemary at onewest.net> wrote:
> 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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