On 01/29/2013 06:24 PM, W. Baker wrote:
> 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

Unfortunately, no oven available. But, now I know it is not a
shoe and only have to cook like a sirloin tri tip. Now for the
Herbs!

Thank you!

-T