"Dimitri" > wrote in
:

>
> "john west" > wrote in message
> ...
>> Novice would like to know if it's possible to get as good results by
>> slicing
>> lamb up into slices and laying in a baking tray in the oven as it
>> would be to roast a whole piece of leg of lamb. Since I'm assuming
>> it would say on time and electricity used?
>>
>> If so is there any rule of thumb as to how thick the slices should be
>> or the
>> length of time and temperature to use. All the information I come
>> across is
>> weight and times for a whole piece of lamb. Thanks for any advice
>> on the best way to do this.
>
>
> Yes in a manner of speaking look up recipes for a "butterflied leg
> of Lamb"
>
>
>
> http://www.elise.com/recipes/archive...rflied_leg_of_
> lamb.php
>
> Or he
>
> http://www.epicurious.com/recipes/fo...LEG-OF-LAMB-WI
> TH-ROSEMARY-2233
>
> Etcetera.
>
>
If you're in a rush

Alternate recipe

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Lamb In A Hot Garlic Sauce



1/2 lb spinach or any green vegetable
2 tablespoon vegetable oil
1/2 lb lean lamb, thinly sliced
4 cloves garlic,finely chopped
freshly ground white pepper
1/2 teaspoon sugar
1 tablespoon nuoc mam sauce
1 tablespoon oyster sauce
Optional Garnish
fresh sprigs of mint and/or
cilantro to garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a
serving dish. Heat the oil in a wok and stir-fry the lamb until nearly
cooked. This should not take more than 2 minutes. Add the garlic, pepper,
sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is
completely cooked and tender. Pour the lamb and sauce over the greens.
Garnish with mint and/or cilantro.

Yield: 2 servings


** Exported from Now You're Cooking! v5.84 **



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The house of the burning beet-Alan