| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Here is the way I learned to make roast leg of lamb from
my grandmother. It is really quite delicious. Sorry
that I don't indicate exact ingredients with this recipe,
but when you learn to cook from your grandmother, it's
kind of like flying by the seat of your pants.
INGREDIENTS:
1. One leg of lamb, with bone removed. (Preferably
by your butcher.
2. Two jars or cans of marinated artichoke hearts
(Don't get the ones that are canned in water!)
3. Two or three cloves of fresh garlic.
Fill the space left by the removal of the leg bone with
the artichoke hearts.
Do not discard the marinating liquid. Reserve to pour
over the lamb later.
Chop up the cloves of fresh garlic and put them in along
with the hearts.
Tie up the leg with some twine (Like in a rolled roast)
Pour the reserved marinade over the lamb.
Oven roast according to temperature and time appropriate
to the weight of the leg of lamb.
This is so simple and very good!
Laura W.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2038.1 | helpful roasting hints | HITPS::NADWAIRSKI | Thu Nov 16 1989 10:07 | 13 | |
You might want to try some of the following hints.
1. when roasting a piece of meat in an oven it ts best to place
the meat in a pan just barely big enough to hold it. Then on
the bottom of the pan place a layer of artichokes and mirepoix.
On top of this place the roast. When adding the sauce make
sure it does not cover the bottom of the roast! This will
prevent the flavor of the mirepoix and sauce rising back into
the meat once it has begun to bleed(ie. create its own sauce)
2. To help hold in the juices of any roast while it is cooking it
is best sear the peice of meat beforehand in a sufficient
quantity of butter. then place it in its roasting pan.
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| 2038.2 | How about grilling it? | DEMON::DEMON::COLELLA | Man, I'll tell ya... | Mon Aug 03 1992 21:05 | 7 |
Any suggestions as to how to make this recipe on the grill? I'm
thinking of making it for a barbeque on Sunday, but I'm not sure how I
should cook it if I made it on the grill.
Thanks,
Cara
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| 2038.3 | put on spit and rotate! ;-) | DECLNE::TOWLE | Wed Aug 05 1992 19:33 | 5 | |
rep.2
A little late, but de-bone the lamb, rub with spices and place on a
rotissery. Cook with medium heat for approx. 1/3 hour per pound
for rare? Just a guess.
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| 2038.4 | I don't got no spinner! | DEMON::DEMON::COLELLA | Man, I'll tell ya... | Thu Aug 06 1992 19:51 | 4 |
Sounds great, but I don't have a rotisserie. :-)
Cara
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