Leg of Lamb
Todd > wrote:
: On 01/30/2013 12:41 AM, Bj?rn 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 Bj?rn,
: 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.)
shove it in and season before browning . then brown .
Same rule with all kinds of dry roasts.
Wendy
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