On Tue, 31 Jan 2012 08:11:17 +1100, Jeßus > wrote:

> On Mon, 30 Jan 2012 12:30:30 -0800, sf > wrote:
>
> >On Mon, 30 Jan 2012 05:25:11 -0800, "Bob Terwilliger"
> > wrote:
> >
> >> The
> >> seven-hour lamb recipe is a fantastic one, though, and I highly recommend it
> >> for anybody who hasn't tried it. A similar recipe in the Cafe Beaujolais
> >> book is "lamb served with a spoon".
> >
> >Four Hour Lamb is supposed to be very good too.
> >
> >4 Hour Lamb
> >http://www.foodnetwork.com/recipes/i...ipe/index.html
> >Copyright 2010, Ina Garten, All Rights Reserved
> >
> >I had enough lamb cooked to brown inside while growing up and haven't
> >gotten enough grilled med-rare to make up for it yet, so (given a
> >choice) I still choose that option.
>
> I'm cooking a leg of lamb this evening... didn't have a specific plan
> of attack, but I do now. Thanks for the link, looks like a good
> compromise to the seven hour recipe.

YW - please let us know how you like it.

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