Thread: Leg of Lamb
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Todd Todd is offline
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Default Leg of Lamb

On 01/30/2013 12:41 AM, Bjørn Steensrud wrote:
> Todd wrote:
>
>> 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

>
> Rosemary is the preferred herb for lamb - and if you like garlic, cut small
> pockets in the leg and shove a few cloves in there.


Cool. Thank you! Love Garlic and Rosemary.

-T