Quote:
Originally Posted by Gary
Bob Terwilliger wrote:
One of Lin's friends gave us a whole leg of lamb. I want to wrap the leg
in parchment and cook it slowly. I'm not in the mood for Greek food or
for the common pairing of lamb with mint and/or garlic. A Moroccan spice
combination appeals more than those, but I hesitate to cook anything
*too* distinctive because it limits the way you can use the leftovers --
and there will be a LOT of leftovers.
What flavors would you use with a slow-cooked leg of lamb?
I've only tried lamb once and it was thick lamb steaks (for lack of better
term). Since it was my first time with this meat, I didn't want to mask it
with too many flavors. I prefer to try something fairly plain the first
time I cook it so I'll know what flavor I'm working with in the future.
That said, I just used cracked pepper and a little kosher salt. It was so
delicious just like that. That might work for you since you don't want any
other distinctive flavor for leftovers.
Just my inexperienced thoughts. HTH
Gary
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Lamb speaks for itself very well. I still like the more Grecian flavors; but if you look for profiles from countries that tend to eat more lamb, I doubt you'll lose out.
As Bob says, though, there is a leftover issue. Lamb is nowhere near as great the day after. You can stew it fine; but I think you're better off inviting some friends over and having some social time. Leg of lamb begs for a gathering. Still, good salt, good pepper...could be just fine. I just love lamb.