Date: Thu, 26 Aug 93 11:02:57 +0200
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From: ccb@blizzard.corp.sgi.com (Cynthia Besselman) AUTHENTIC GREEK LAMB ==================== Ingredients: ------------ Leg of lamb many cloves of garlic lots of oregano and pepper lots of lemon juice a bit of salt Instructions: ------------- Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). I like to uncover the last 1/2 hour to get a crust on the leg. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: ccb@blizzard.corp.sgi.com (Cynthia Besselman) BAHAMIAN LAMB ============= Ingredients: ------------ Leg of lamb dijon mustard italian breadcrumbs Instructions: ------------- Bake leg plain (no spices), covered with aluminum foil, 1 hour till mostly done. Take out of oven, cover with dijon mustard and italian breadcrumbs. Bake for 1/2 hour more (until breadcrumbs are browned). Take out of oven, slice meat & put back into the juices of the pan. Serve hot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: fixer@faxcsl.dcrt.nih.gov (Christopher Tate) BUTTERFLIED LEG OF LAMB ======================= Ingredients: ------------ Leg of lamb Marinade: --------- 3-4 tblsp olive oil 2 tblsp regular or low-salt soy sauce 1 crushed garlic clove 1 tblsp crushed rosemary 1 tsp lemon juice, optional Instructions: ------------- Trim the lamb as thoroughly as possible, then butterfly it. This is not a particularly easy process, but it lets you roast the lamb in 1/3 the time of doing it "as is". To butterfly the leg of lamb, you'll slit down to the bone where it lies closest to the surface, and then cut it out carefully. Use a sharp knife! You'll also need to get out the kneecap, which is not hard, but a pain. When you're done, you'll have exposed a thick vein of fat that was next to the bone; trim this out as well. When you're done, you'll have a mess. :-) Essentially, you've "unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will. You may wish to cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough. Use it for stock, or remove the tendons and use the rest for shish kabob... use your imagination. Don't waste it; it's *lamb*! :-) Now, mix up the marinade, put the lamb into a plastic bag (Ziploc or similar self-sealing bags work extremely well) and pour the marinade over it. Work it through the bag with your fingers to coat the lamb, seal the bag, and put it into the refrigerator. Marinade it for at least an hour; overnight is better. To cook - this is the method that Julia Child calls "broil-roasting;" it produces very good results in a surprisingly short time. Arrange the lamb on a roasting pan, butterflied out so that it lies flat, with the "skin" side (i.e. the outside, not the meaty part that lay against the bone) up. Put it under the broiler for 5 minutes. Yes, you read that right - just a couple of minutes. This is to seal the surface. Now, move the lamb to a preheated 375 Farenheit (190 Centigrade) oven and roast for about 20 minutes, depending on how thick it is and your desired degree of doneness. When it's done, take it out and let it sit at room temperature for 10 minutes before carving, in order to let the meat reabsorb the juices. Butterflied lamb is a breeze to carve, but less tidy-looking than a straight roasted leg. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: alisonjw@spider.co.uk (Alison J Wyld) LAMB LEG ======== Ingredients: ------------ Leg of lamb garlic fresh rosemary lemon juice olive oil Instructions: ------------- Well, this is how I make it. I always make it on a Sunday, so on Saturday night I: Make slits in the lamb and insert slivers of garlic and fresh rosemary Rub the lamb all over with lemon juice and olive oil (I use my hands). I leave the lamb overnight in my (very cool) kitchen. You should probably put it in the fridge. On Sunday morning, I get up, rush around and realise I am late for church. At 10.30 I wrap the lamb loosly in foil and sit it in a roasting tray. I put it in the oven, light the oven and set it to 150 deg.C. Then I run out the door. At about 12.45 I walk back through the door to the gorgeous smell of cooking lamb. I unwrap it and replace it in the over for as long as the potatoes and veg take to cook. When the veg are done, the lamb is juicy, falling of the bone tender and wonderful to eat. It is not remotely pink, though - pink lamb is a treat I save for restaurants. I have never tried making this on another day of the week, but you could, and I've only ever timed it using a church service - I expect a clock would work too. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: Arthur_Noguerola@vos.stratus.com LAMB LEG ======== Ingredients: ------------ Leg of lamb lot of garlic some ginger and rosemary a little soy sauce Instructions: ------------- Well Julia Child's method of butterflying the leg is best in my opinion... Simply butterfly it (ie debone and cut large sections so they flop open and the whole piece of meat lays flat ~1.5 - 2" thick). Place dish or glass roasting pan to marinate with lotsa garlic (you can never have too much garlic), some ginger, rosemary - and I add a little soy sauce. You may off course vary the spices to your liking. Let sit for at least 2 hours. And here's the best part you can broil it or grill it and it cooks (to pink) in ~15 - 20 minutes.. Let sit for 10 mins after cooking and slice down... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: andrea@moonlight.berkeley.edu (Andrea Goldsmith) LEG OF LAMB WITH MUSTARD, GARLIC, AND ROSEMARY ============================================== Ingredients: ------------ Leg of lamb 1/4 cup olive oil 3-4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary Instructions: ------------- Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use 1-2 cloves of garlic. Chop up the remaining garlic, and combine with the oil, rosemary, and mustard to form a paste. Spread the paste evenly over the top of the lamb. Preheat oven to 425 Cook the lamb for 30-40 minutes at 425, then lower the oven to 375 and continue cooking for an additional 12 minutes/pound for medium rare, 20 minutes/pound for medium. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: alisonjw@spider.co.uk (Alison J Wyld) Source: Rosemary Connelly's "New Hip and Thigh Diet Cookbook" LOWFAT LAMB RECIPE ================== Ingredients: ------------ lamb gigot chops (slices across the leg, with the bone removed) breadcrumbs (1 slice of bread ground in a food processor) 1 clove chopped garlic 1 handful of parsley Dijon mustard a little vegetable stock Instructions: ------------- Use lamb gigot chops (these are slices across the leg, with the bone removed.) Cut off all visible fat. Start by making a mix of breadcrumbs and chopped garlic and parsley, to taste (I put a slice of not-quite-fresh bread in a food processor with a clove of garlic and a handful of fresh parsley). Heat a heavy pan without adding any fat - a non-stick frying pan for example. I used a shallow Le Creuset casserole for the whole thing. When its really hot, drop in the lamb chops. They should seal at once. Count to about 20, then turn. Count to 20 again. The chops should be a definate brown. Lift out of pan and place in roasting tin. Spread a thick layer of Dijon mustard onto chops. Put a thick layer of crumb mixture on top - its OK if some falls off into the dish. Cook at 220 C (sorry don't kow other measures) for 20 minutes. Remove from oven. Lift out chops to warmed serving dish. Place roasting tin on top of stove and deglaze with a little vegetable stock. Thicken with cornflour/arrowroot if you like. Pour gravy over and serve. I served this with baked potatoes (this is the correct UK spelling) and steamed veggies (broccoli, mange-tout and baby sweet-corn). It was lovely. A variant might be to deglaze the pan with a little red wine, and thicken with redcurrant jelly. This was really yummy, and my non-dieting hubby loved it too. I had two very small chops (probably totalled 4oz) He had two very large chops. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) ROAST LEG OF LAMB ================= Ingredients: ------------ Leg of lamb (about 6 pounds) 8 cloves garlic juice of one lemon 1/2 tsp rosemary salt freshly ground black pepper Instructions: ------------- Preheat oven to 325F. Cut eight shallow slits in the surface of the lamb and insert a clove of garlic in each slit. Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper. Insert a meat thermometer into the thickest part of the roast so the bulb reaches the center but does not touch a bone. Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound or until the thermomoeter reaches 150F. Remove from oven, and let the leg stand uncovered for 10 to 15 minutes before carving. Mint sauce ---------- 1/4 cup chopped fresh mint 2 tblsp sugar 1/4 cup boiling water 3/4 cup cider vinegar Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: tron@fafnir.la.locus.com (Michael Trofimoff) SHASHLIK ======== (Serves about 6) Ingredients: ------------ 1 Leg of lamb (deboned, trimmed of fat, and cubed to fit on BBQ skewers) 1 pkg Italian Salad Dressing mix 1-2 Red onions (sliced into pieces to fit between lamb on skewers) 1 pkg small red tomatoes 4-6 cloves whole garlic, peeled & mashed Juice of 1 large lemon Black pepper olive oil vinegar Instructions: ------------- Place cubed lamb (or chicken) into large non-aluminum bowl. Prepare salad dressing according to instructions on package, using olive oil and vinegar. Add salad dressing, lemon juice, black pepper(to taste), and mashed garlic cloves to lamb. Mix well to incorporate everything. Cover, and allow to marinate overnight in the refrigerator. Arrange lamb, onion slices, and tomatoes on BBQ skewers. At this point, you can discard the marinade, or reserve it for basting. Cook over medium-high heat on BBQ grill till desired doneness is achieved. (This tends to produce the occasional flame from the BBQ grill, so keep a water squirter handy) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: twain@carson.u.washington.edu (Barbara Hlavin) WAKAYAMA LAMB ============= Ingredients: ------------ Leg of lamb, 4 to 6 pounds 1 clove garlic, peeled and sliced 4 fresh mint leaves (or dried rosemary) 3 tblsp olive oil 2 tblsp vinegar 1 tsp Worcestershire sauce 1 tsp paprika 1/2 tsp salt 2 tblsp sugar Pepper Flour Instructions: ------------- With a Julia Child-autographed stabbing knife, pierce the lamb in several places and insert garlic slices and mint (or rosemary). Gloop together the oil, vinegar, Worcestershire, paprika, salt, pepper and sugar. Add enough flour to thicken this muck into a paste. Rub it all over the meat to coat. Then roll the lamb in flour and plunk it in a pan. Shove the pan into a 500-degree oven until the crust has hardened and browned lightly. Reduce the oven temperature to 325 degrees and bake the lamb until done to your liking (somewhere around 30 minutes a pound). boy, that's going to be good. but if anybody reaches for seconds, hit them on the fist with the spatula. You want to save some leftovers to serve with this: Supersauce For Leftovers: ------------------------- 3 tblsp butter 3 1/2 tblsp flour 1/2 tsp dry mustard 1/2 tsp curry oowder 1/2 tsp paprika 1 1/2 cups beef stock 3 tblsp sherry Instructions: ------------- Melt the butter in a saucepan, add the flour, mustard, curry and paprika and stir-cook a few minutes. Add the broth and heat, stirring until it is smooth and has thickened. Gloop in the sherry. Serve over rewarmed slices of lamb. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) YUCATAN LEG OF LAMB =================== Ingredients: ------------ 1 whole leg of lamb (approx. 6.5 pounds) 1.5 tblsp cumin seeds 3 tblsp black peppercorns 3 tblsp dried orregano leaves 3 tblsp dried thyme leaves 0.5 tsp sea salt (I use regular salt) 3-4 dried chipotle chile (essential - these are smoked jalapeno) 3 tblsp olive oil 8-10 prickly pear cactus pads (optional - these are sold as nopales) 6 cups reserved lamb stock (I use beef stock with equally good results) salt and pepper to taste Instructions: ------------- Preheat oven to 325 Trim fell and fat from leg of lamb. (The fell is is what gives lamb its strong taste. It is important to remove it as thoroughly as possible). Remove hip bone with a boning knife (I usually leave this on, it just makes carving the lamb a little more difficult). Re-form the lamb and tie tightly with kitchen string. Make a stock with the bones and trimmings and set lamb aside, covered with plastic wrap. In a small iron skillet, saute the cumin seeds, peppercorns, orregano, and thyme over medium heat to release their flavours. Stir frequently and remove when they turn brown and start to smoke. Add salt and one broken chipotle chili, and grind the mixture into a fine powder in a clean coffee grinder. Rub lamb with olive oil and then coat uniformly with generous amounts of the spice mixture. Place on a rack in a shallow roasting and roast for 1 hour and 15 minutes - until a meat thermometer registers an internal temperature of 120 F. Rasie heat to 450 F to brown exterior for 5 to 10 minutes (the meat thermometer is important to judge the doneness of the meat). The internal temperature should rise to 130 F. Remove from oven and let rest for 15 min. before carving to allow the meat juices to be reabsorbed. While the lamb is roasting, wash the prickly pear cactus pads in cold water, after removing the thorns with a paring knife, brush with olive oil and sprinkle with salt and pepper. Grill over a low charcoal fire or under a broiler for about 5 min. per side or until tender. To make the sauce, pour the fat from the roasting pan and add the lamb stock (or beef stock in my case), and remaining broken chipotles. Reduce over high heat, stirring occasionally, until stock is reduced by two-thirds. Adjust seasoning. Carve lamb and serve on the platter with rice, garnish with cactus pads and spoon sauce over meat. Note: ----- Lamb can marinate overnight in the refrigerator, covered with plastic wrap. It is important to let it sit at room temperature for 4 hours before cooking. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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