[Artemisia] Lamb recipes

[Mary Hodges]

Surely, you would be most welcome.
 
Many moons ago, we in 1000 Eyes cooked a whole lamb on a grill made by 
one Sikman the Stout.  And a pig, I'm sure there was another outdoor 
feast with a whole pig.  And another one at Fall Creek Campground group 
site where some people cooked a pig luau style and buried it.  It was 
fabulous.  You know, we could have  Coronation or Crown out of doors-the 
weather in October is at least as good as Uprising, with a Feast, a real 
Feast.  Just think what food we could have!

I was just thinking, are these recipes period?  Grilling is period, 
garlic is period, lamb is period-does that make these period recipes?

Jehane

Tim Brunson wrote:

>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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