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.

Hi Bjørn,

Do I brown on all sides first? Is this also called "searing"?
Or is it okay, to shove the garlic in before browning? (Seems like
if having to do it afterwards, I'd have to wait for the
meat to cool to keep from burning myself?)

Also, would you cram any rosemary in the holes as well?
Would you use rosemary sticks or crushed rosemary?

Thank you for the tips!

-T

Garlic is proof God loves us. Not beer, with gave us
agriculture, carbs, and T2. (Just being silly.)