On 02/01/2013 04:00 PM, W. Baker wrote:
> 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

Hi Wendy,

Thank you!

That saves having to drag hot, raw meat out and letting
it cool down. Not to mention the raw meat cleanup.

-T