Todd > wrote:
: Hi All,

: Okay, Raley's had a boneless New Zealand leg of
: lamb on sale and I could not resist.

: I have always loved lamb, but I have a problem.
: I have always loved "everyone else's" lamb and hated
: my own.

: My available cooking pots are my pressure cooker
: and my saute pan (doubles as a frying pan). I do not
: think the lid would close in my saute pan on this
: piece of meat. I have no access to an oven or a
: barbecue.

: Do I cook Leg of Lamb like (beef) sirloin roast
: (33 minutes on second ring) or like an old buzzard
: roast (rump roast, old shoes), meaning Falls Apart
: (99 minutes on the second ring)? My Sirloin roasts
: do come out well in the pressure cooker.

: What seasonings would you use? (I am really fond
: of Greek food, if that helps.)

: I really do not want to ruin $17 dollars in lamb.
: How would you guys cook and season this?

: And, the love of my life really does not like the
: "gamy" taste of lamb. I want to convert her. (I hate
: the gamy taste of venison myself, so I can not blame
: her.)

: Many thanks,
: -T
Leg of lamb should be dry roasted in an oven without a cover on, just lie
a roast beef as opposed to a pot roast which is covered and has liquid and
coolk long and slowly in order to get soft. Basicall the lamb is a lready
soft so you don't hav eto break it all down. season with S&P and herbs
you like and slice an onion and ut it all around and roast in a fairly hot
oven. As I don't et leg oflamb for complicated relgious reasons, I
suggest you get seasoning and herb ideas from others on the list.

Wendy