On Sun, 10 Dec 2006 18:18:45 -0700, Christine Dabney
> wrote:

>On Sun, 10 Dec 2006 19:12:14 -0600, "modom (palindrome guy)"
><moc.etoyok@modom> wrote:
>
>
>>
>>The juices were a little too sweet when I pulled it all out of the
>>cooker, so I added some Dijon mustard and a splash of wine vinegar.
>>Then I reduced the juice with some fresh thyme sprigs in it and the
>>meat removed to a plate. The results were fork-tender and rich with a
>>mild, but noticeable lamb flavor. D said it tasted like French food,
>>which I take as a compliment. It would have been better without the
>>leek, though. The combination of a leek's sweetness and the cider's
>>sugars was more than I wanted.
>
>I was wondering about the cider with the lamb. It is not a
>combination one usually sees...I tend to see that more with chicken or
>pork, as apples tend to be a natural complement to pork especially. I
>think that led to your sweetness....
>I personally would have used another liquid rather than cider...
>
I was thinking of Brittany, I suppose. http://tinyurl.com/yzm4wb

And of the last time I did it with cider. It was fine then -- no
leeks.
--

modom

http://www.koyote.com/users/modom/home.html