On Thu, 8 May 2008 21:01:24 -0700, "gunner"
wrote:


Bistecca alla Fiorentina in the style of M. Batali
Serves 4

This looks really good, Gunner. Would you believe I don't have any
of Mario Batali's cookbooks?

I have a friend visiting me at the end of this month. She is mainly
meat and potatoes, and if I can find a good steak, this sounds like it
might hit the spot.

Christine

"Christine Dabney" wrote in message
...
On Thu, 08 May 2008 16:55:00 -0600, Arri London
wrote:



Andy wrote:

I like the lamp chops with rosemary!

Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...

Well..these aren't lamp chops, or even lamb chops..but this my
favorite lamb dish that has a fair amount of rosemary in it. I
personally think this dish is to die/live/diet for....

This is from the Cafe Beaujolais Cookbook, by Margaret Fox. Same book
that has the On Again, Off Again Pot Roast.

Roast Boned Leg of Lamb


1 leg of lamb (about 4 pounds with bone -- about
3 1/2 pounds
without), boned,
trimmed of fat and at room temperature
1/2 cup softened unsalted butter
6 cloves garlic
2 tablespoons fresh rosemary (or 2 tsp dried rosemary)
2 tsp Herbes de Provence or dried basid and
thyme
1/8 teaspoon freshly and finely ground black pepper
1 cup dry Marsala or Madeira
3 cups chicken stock
2 Tbsp fresh rosemary
1/4 tsp salt
4 Tbsp unsalted butter -- cut into teaspoon
sized pieces

In the bowl of a food processor, place butter, garlic, rosemary,
Herbes de
Provence and pepper. Blend thoroughly and then smear this mixture
all over the
inside of the leg. Roll and tie the lamb. Bake at 375 degrees for
about 1to 1
1/4 hours. Meat is done (rare) when temperature is about 135 degrees.
Remove
roast from oven and wrap in foil.

Degrease contents of baking pan and place the remaining juices in a
pan with
Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. (
I use the
same pan I cooked the lamb in.) Boil over medium heat until reduced
by 2/3 and
thickened. Strain.


Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates


Thanks Christine, saved)))

Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates


Christine


Christine,

While that's a fine recipe (saved), for one person how does leg of lamb
last as leftovers?

Best,

Andy

Actually, not too bad at all if the lamb is originally cooked to medium rare
or less.

Lamb that is cooked more than that will not fare well reheated. I usually
will toss slices on a very hot grill for a very short time to just warm
them. The meat usually stays pink and juicy in the center.

Jon

"Ophelia" wrote in message
...
George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


Also with certain species of fish.

I have never tried that. Please can you give more detail?

I've made grouper roasted with potatoes, garlic and rosemary and evoo, that
was really outstanding.

I saw a recipe on Epicurious that was basically the method I use to make
roasted potatoes with a chunk of grouper plopped in the middle halfway
through the baking. The grouper really lends itself to this method more than
any others I've tried with it.

Jon

ChattyCathy wrote:

http://www.recfoodcooking.com/

OK. Let's see shall we?

I do like rosemary but it doesn't seem to me that
it would really go with beef. It goes with chicken
and pork and lamb, imo. I said I didn't know because
I hadn't ever tried it. I would be willing to try it
but I just have this feeling it doesn't really go
with beef.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:

I do like rosemary but it doesn't seem to me that
it would really go with beef. It goes with chicken
and pork and lamb, imo. I said I didn't know because
I hadn't ever tried it. I would be willing to try it
but I just have this feeling it doesn't really go
with beef.

I'm with you on that. It is great on pork, chicken and lamb,
but I just don't see it on beef.. It might go okay with a
rib eye because they have a lot of flavour, but I would have
to have some reliable confirmation from someone who has
tried it that it is good before I would try it on a steak.
Come to think of it, grilled steaks, unlike pieces of
grilling meat, don't need any sort of herb. .

Andy wrote:

Arri London said...



Andy wrote:

Ophelia said...

merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb

I've not tried pork with rosemary. I lean towards chipotle pepper/brown
sugar for that, with applesauce.

I like the lamp chops with rosemary!

Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...

Lamp chops. The cooked over a lamp for a couple days kind?

Andy
Dump spell checkers!

But of course. ISTR reading in some old novel about someone cooking food
over a spirit lamp. The ones we used for primary school science wouldn't
toast a marshmallow much less cook food.

Kate Connally wrote:
I do like rosemary but it doesn't seem to me that
it would really go with beef. It goes with chicken
and pork and lamb, imo. I said I didn't know because
I hadn't ever tried it. I would be willing to try it
but I just have this feeling it doesn't really go
with beef.

Same for me, but I might try it with fish as George mentioned.

"Christine Dabney" wrote in message
...
On Thu, 8 May 2008 21:01:24 -0700, "gunner"
wrote:


Bistecca alla Fiorentina in the style of M. Batali
Serves 4

This looks really good, Gunner. Would you believe I don't have any
of Mario Batali's cookbooks?

No! For you that is unbelievable. I got the Molto Italiano 327 recipes for
a "Papa" present last year, came from Costco, I believe. Great food pics.

I have a friend visiting me at the end of this month. She is mainly
meat and potatoes, and if I can find a good steak, this sounds like it
might hit the spot.

I preordered from the butcher. Carve it at the table, It is definately a
guest impressive visual. First time I ever heard my wife say "it is too
big" ; )