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...

Christine