I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
see it's just a little over three pounds. It looks wonderful ‹ I don't
know what they cut from it to make it this size but I feel fortunate to
have it * it has only the shank bone going through the middle of it.

I have never in my borned days cooked (from raw) lamb. (A couple months
ago I heated some already-roasted lamb from TJ. That's as close to
cooking it as I've ever come.) I had some samples of leg of lamb at my
food co-op last week and it was seriously delicious.

Does a hot start and a slow finish apply to a lamb roast? I'd love to
see the outside of it nice and brown, but at 3#, will it have enough
time in a slow oven to brown if I don't start it hot?

My plan is to KISS * rosemary is my herb of choice for sprinkling on top
of it. Do I want to slather on some olive oil first?

BTW, I don't think I'll be cooking this for a while ‹ maybe not until
next week, in fact. I have to consult with my hostess about this * she
may not be interested in lamb for Easter dinner.
---
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
>I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.

No different than any other roast. Same rules apply.

> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?

If you want a dark crust and a rarer center, then yes. First 30 minutes at
high heat then back it down for the remainder. If you want mostly well done
meat then slow cook from start to finish. You can always brown it a bit on
the stove before putting it in the oven.

> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?

It makes no difference. I usually go olive oil on top of any seasonings or
you can mix it all up in a pan and roll the roast in it Jamie Oliver style.

> BTW, I don't think I'll be cooking this for a while < maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---

If it were me, I would bone it, butterfly it, pound it flat a bit and stuff
it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
and perhaps even some feta cheese. Then I'd roll it up and tie it, sear it
till browned in a hot pan with olive oil and roast at about 325 until the
internal temp was about 160.

Always let the roast rest for 15 minutes to set the juices.

Paul

Melba's Jammin' > wrote:

> I just bought a small lamb roast ‹ $22 at $7/lb. <cough>
> So you can see it's just a little over three pounds. It looks
> wonderful ‹ I don't know what they cut from it to make it this
> size but I feel fortunate to have it * it has only the shank
> bone going through the middle of it. I have never in my borned
> days cooked (from raw) lamb.

It sounds like a leg, in which case it is often braised.
If it's a shoulder instead, then roasting is preferred.
But you could roast a leg too.

I like to rub lamb shoulder with cumin, coriander, granulated garlic,
salt, pepper, olive oil and lemon juice, let sit about an
hour, then roast, grill, or broil it quickly. I can only
guess you'd have to go slower with a leg, but I've never done it.

Steve

On Wed 08 Apr 2009 01:15:42p, Melba's Jammin' told us...

> I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it ð it has only the shank bone going through the middle of it.
>

Cook as with any roast, a hot start and slower finish is fine. My choice
would be fresh rosemary sprngs around and on top of the meat and slivers of
fresh garlic imbedded in the meat.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Melba's Jammin'" > wrote in message
...
>I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.
>
> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while < maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

My family always started at a 425 oven for 15 to 30 min based upon the size
then down to 350.

Lamb & Garlic marriage made in heaven.

:-)

Dimitri

In article >,
Melba's Jammin' > wrote:

> I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful ‹ I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.
>
> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

I've only ever cooked lamb shanks as lamb is a bit expensive for my
tastes most of the time, but I just braise those like I would a tough
cut of beef. They come out very well. ;-) Your spicing idea sounds
very good.

Leg of lamb got treated like a sirloin roast by my mom when she made
them. Lamb breast got pre-roasted (to get rid of fat) then pressure
cooked as a stew.

Good luck with it. I wish lamb was more affordable...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 8, 3:15*pm, Melba's Jammin' > wrote:
> I just bought a small lamb roast $22 at $7/lb. *<cough> *So you can
> see it's just a little over three pounds. *It looks wonderful *I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. *(A couple months
> ago I heated some already-roasted lamb from TJ. *That's as close to
> cooking it as I've ever come.) * I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious. *
>
> Does a hot start and a slow finish apply to a lamb roast? *I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS rosemary is my herb of choice for sprinkling on top
> of it. *Do I want to slather on some olive oil first?
>
>
I like oregano, garlic and black pepper, and yes to the OO.

> -Barb

--Bryan

Melba's Jammin' > wrote:

> I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful ‹ I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.

Lamb is currently rather less expensive here. I have just bought some
nice-looking boned leg of lamb at 10 Euros a kilo (4.50/lb). I also
bought a veritable mountain of various herbs and vegetables (tarragon,
coriander leaves, parsley, green onions, leeks) and will be cooking a
certain Georgian dish tomorrow or the day after...

> ---
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

Fix you .sig delimiter, please - it says more about you than anything it
is supposed to delimit.

Bubba

In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> > I just bought a small lamb roast ‹ $22 at $7/lb. <cough>
> > So you can see it's just a little over three pounds. It looks
> > wonderful ‹ I don't know what they cut from it to make it this
> > size but I feel fortunate to have it * it has only the shank
> > bone going through the middle of it. I have never in my borned
> > days cooked (from raw) lamb.
>
> It sounds like a leg, in which case it is often braised.
> If it's a shoulder instead, then roasting is preferred.
> But you could roast a leg too.
>
> I like to rub lamb shoulder with cumin, coriander, granulated garlic,
> salt, pepper, olive oil and lemon juice, let sit about an
> hour, then roast, grill, or broil it quickly. I can only
> guess you'd have to go slower with a leg, but I've never done it.
>
> Steve


Oh, sorry, Steve -- it's leg of lamb: "Lamb Leg Shank Half." I will
roast it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

In article >,
"Paul M. Cook" > wrote:

> If it were me, I would bone it, butterfly it, pound it flat a bit and stuff
> it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
> and perhaps even some feta cheese. Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

ROTFL!! C'mon over and have at it!! Me? Not so much.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Apr 8, 3:28*pm, "Paul M. Cook" > wrote:
> *Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.

160? That's well done. Lamb is nice more like medium. For lamb
*stew* I cook it all the way, but ever since I had it med rare at the
restaurant at a Hotel Sofitel, I never overcook roast lamb.
Especially not a $7/# roast.
>
> Always let the roast rest for 15 minutes to set the juices.
>
> Paul

--Bryan

In article
>,
Bobo Bonobo® > wrote:

> I like oregano, garlic and black pepper, and yes to the OO.
> --Bryan

Thanks, Bryan. I'm partial to rosemary but will consider the garlic.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Apr 8, 5:27*pm, Melba's Jammin' > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > I like oregano, garlic and black pepper, and yes to the OO.
> > --Bryan
>
> Thanks, Bryan. *I'm partial to rosemary but will consider the garlic.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

I adore fresh rosemary, but I usually use it with chicken, or pizza
with red sauce. I've been doing lamb with oregano and pepper since
i was a teenager. Started adding garlic in my 20s.
Rosemary is something I'm considering growing indoors. We have a
plant in the garden, but it never ends up being winter hardy.

--Bryan

"Melba's Jammin'" > wrote in message
...
>I just bought a small lamb roast < $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful < I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. (A couple months
> ago I heated some already-roasted lamb from TJ. That's as close to
> cooking it as I've ever come.) I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious.
>
> Does a hot start and a slow finish apply to a lamb roast? I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while < maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

I am not sure the OO is necessary just me sure the far cap is up and the
roast will baste itself. Don't forget the salt.
Salty crispy lamb skin and or fat OMG a food made in heaven.

:-)

Dimitri

Steve Pope wrote:
> It sounds like a leg, in which case it is often braised.

You sure about that? Legs roast up well, and IME it's kind of unusual
(and unnecessary) to braise a true leg of lamb.


> If it's a shoulder instead, then roasting is preferred.

Braising is preferred for a lamb shoulder, or for any shoulder cut of
meat for that matter.


Yesterday, fired up the Char Griller and slow smoked two fairly large
lamb shanks. Delicious!

Pennyaline > wrote:

>Steve Pope wrote:

>> It sounds like a leg, in which case it is often braised.

>You sure about that? Legs roast up well, and IME it's kind of unusual
>(and unnecessary) to braise a true leg of lamb.

>> If it's a shoulder instead, then roasting is preferred.

>Braising is preferred for a lamb shoulder, or for any shoulder cut of
>meat for that matter.

In my experience, lamb shoulder is good for quick-cooking
(grill, broil, or fast roasting). Lamb leg is not, and I
often notice that people braise it.

If you try to go by analogies with beef or pork, neither
of these cuts is considered that good for roasting... you'd
prefer a rib cut, which on a lamb, are pretty small.
However pork shoulder cuts are okay for quickly cooking,
and I've found the same true for lamb.

Whether one can generalize from this, I have no idea.

Steve

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Paul M. Cook" > wrote:
>
>> If it were me, I would bone it, butterfly it, pound it flat a bit and
>> stuff
>> it with olive oil, rosemary or sage, prosciuto, garlic, toasted pine nuts
>> and perhaps even some feta cheese. Then I'd roll it up and tie it, sear
>> it
>> till browned in a hot pan with olive oil and roast at about 325 until the
>> internal temp was about 160.
>>
>> Always let the roast rest for 15 minutes to set the juices.
>>
>> Paul
>
> ROTFL!! C'mon over and have at it!! Me? Not so much.

Well I would but I am kinda busy. It sounds like a lot of work but it's
maybe 15 minutes of prep. Deboning and butterflying takes maybe 5 minutes.
Probably quicker than making a meatloaf.

Paul

In article >,
(Victor Sack) wrote:

> Fix you .sig delimiter, please - it says more about you than anything it
> is supposed to delimit.
>
> Bubba

Your command is my wish.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Wed, 08 Apr 2009 15:15:42 -0500, Melba's Jammin'
> wrote:

>Does a hot start and a slow finish apply to a lamb roast? I'd love to
>see the outside of it nice and brown, but at 3#, will it have enough
>time in a slow oven to brown if I don't start it hot?

I use a fairly hot oven all the way. 375°-400°. It's brown outside
and pink in the middle. I don't want my lamb well done.
>
>My plan is to KISS * rosemary is my herb of choice for sprinkling on top
>of it. Do I want to slather on some olive oil first?
>

First of all, remove as much lamb fat from the outside as you can.
Then smush up and finely chop a few cloves of garlic and finely chop
fresh rosemary. Plop it all in a bowl, add the juice of a small
lemon, some olive oil (I use EVOO) and mix. Rub it all over the lamb
with your hands. Put the lamb in a pan, cover with plastic wrap and
let marinate a couple of hours.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Bobo Bonobo®" > wrote in message
...
On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
> Then I'd roll it up and tie it, sear it
> till browned in a hot pan with olive oil and roast at about 325 until the
> internal temp was about 160.

160? That's well done. Lamb is nice more like medium. For lamb
*stew* I cook it all the way, but ever since I had it med rare at the
restaurant at a Hotel Sofitel, I never overcook roast lamb.
Especially not a $7/# roast.

It's worked well in the past. Yeah it was on the medium well side but I've
not experienced a lot of people who care for the rarer flavor. The recipe
books I have say 180 is best for lamb but that is way too well done for my
taste. But in keeping with the picky eater thread, I surely would eat it
that way if my host served it that way. I still worry about trichinosis
though.

Paul

On Wed 08 Apr 2009 05:58:50p, Paul M. Cook told us...

>
> "Bobo Bonobo®" > wrote in message
> ...
> On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
>> Then I'd roll it up and tie it, sear it
>> till browned in a hot pan with olive oil and roast at about 325 until
>> the internal temp was about 160.
>
> 160? That's well done. Lamb is nice more like medium. For lamb
> *stew* I cook it all the way, but ever since I had it med rare at the
> restaurant at a Hotel Sofitel, I never overcook roast lamb.
> Especially not a $7/# roast.
>
> It's worked well in the past. Yeah it was on the medium well side but
> I've not experienced a lot of people who care for the rarer flavor. The
> recipe books I have say 180 is best for lamb but that is way too well
> done for my taste. But in keeping with the picky eater thread, I surely
> would eat it that way if my host served it that way. I still worry
> about trichinosis though.
>
> Paul

A lamb is not a pig. I didn't know they were prone to trichina
infestation. Having said that, I do prefer roast lamb only slight pink. I
guess that would be considered medium well. As to lamb stew, I think all
meat that ends up in a stew should be well done.

My uncle was the only relative in the family who routinely made roast leg
of lamb. Watching him prepare it, I know he always removed the fell,
inserted slivers of fresh garlic in the meat, and surrounded the lamb with
sprigs of fresh rosemary, with a few springs on top. He basted it with a
mixture of sercial madeira and a tiny amount of red wine vinegar. The pan
juices made a delicious base for the gravy.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.247...
> On Wed 08 Apr 2009 05:58:50p, Paul M. Cook told us...
>
>>
>> "Bobo Bonobo®" > wrote in message
>> ...
>> On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
>>> Then I'd roll it up and tie it, sear it
>>> till browned in a hot pan with olive oil and roast at about 325 until
>>> the internal temp was about 160.
>>
>> 160? That's well done. Lamb is nice more like medium. For lamb
>> *stew* I cook it all the way, but ever since I had it med rare at the
>> restaurant at a Hotel Sofitel, I never overcook roast lamb.
>> Especially not a $7/# roast.
>>
>> It's worked well in the past. Yeah it was on the medium well side but
>> I've not experienced a lot of people who care for the rarer flavor. The
>> recipe books I have say 180 is best for lamb but that is way too well
>> done for my taste. But in keeping with the picky eater thread, I surely
>> would eat it that way if my host served it that way. I still worry
>> about trichinosis though.
>>
>> Paul
>
> A lamb is not a pig. I didn't know they were prone to trichina
> infestation. Having said that, I do prefer roast lamb only slight pink.
> I
> guess that would be considered medium well. As to lamb stew, I think all
> meat that ends up in a stew should be well done.
>

Lambs can harbor all kinds of nasty parasites. The meat is much safer these
days overall but having known a person who got trichinosis I know I don't
want it. Science says the trichinates die at 140 but I've heard conflicting
stories. Supposedly a month in a deep freeze does the same. I tend to
overcook pork as well and prefer it braised for that reason. If I have food
"issues" it is poisoning having lived through salmonella myself.

Paul

On Wed 08 Apr 2009 06:16:15p, Paul M. Cook told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Wed 08 Apr 2009 05:58:50p, Paul M. Cook told us...
>>
>>>
>>> "Bobo Bonobo®" > wrote in message
>>> .
>>> .. On Apr 8, 3:28 pm, "Paul M. Cook" > wrote:
>>>> Then I'd roll it up and tie it, sear it
>>>> till browned in a hot pan with olive oil and roast at about 325 until
>>>> the internal temp was about 160.
>>>
>>> 160? That's well done. Lamb is nice more like medium. For lamb
>>> *stew* I cook it all the way, but ever since I had it med rare at the
>>> restaurant at a Hotel Sofitel, I never overcook roast lamb.
>>> Especially not a $7/# roast.
>>>
>>> It's worked well in the past. Yeah it was on the medium well side but
>>> I've not experienced a lot of people who care for the rarer flavor.
>>> The recipe books I have say 180 is best for lamb but that is way too
>>> well done for my taste. But in keeping with the picky eater thread, I
>>> surely would eat it that way if my host served it that way. I still
>>> worry about trichinosis though.
>>>
>>> Paul
>>
>> A lamb is not a pig. I didn't know they were prone to trichina
>> infestation. Having said that, I do prefer roast lamb only slight
>> pink. I
>> guess that would be considered medium well. As to lamb stew, I think
>> all meat that ends up in a stew should be well done.
>>
>
> Lambs can harbor all kinds of nasty parasites. The meat is much safer
> these days overall but having known a person who got trichinosis I know
> I don't want it. Science says the trichinates die at 140 but I've heard
> conflicting stories. Supposedly a month in a deep freeze does the same.
> I tend to overcook pork as well and prefer it braised for that reason.
> If I have food "issues" it is poisoning having lived through salmonella
> myself.
>
> Paul

I didn't know that about lamb. I'm safe though, as I never cook any meat
as low as 140°F. Really red or bloody meat does not appeal to me at all.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article >,
(Steve Pope) wrote:


> In my experience, lamb shoulder is good for quick-cooking
> (grill, broil, or fast roasting). Lamb leg is not, and I
> often notice that people braise it.
>
I'm surprised that you say this. The shoulder meat is tougher and needs
long cooking. I suppose if you cook it very rare, it's a little more
chewable than than at medium. I've always slow roasted them with great
success. Lamb legs can be cooked to medium and not be dried out and the
shank will then be done enough. The saddle end of the lamb leg works
well when done somewhat rare. You just miss too much real lamb flavor
when it's half-raw. My family always went with garlic and rosemary and
so do I. My mother used baste leg of lamb with a mix of orange juice and
cheap dry sherry. It browned wonderfully and her pan reduction gravies
were heavenly.

D.M.

Melba's Jammin' wrote:
> I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
> see it's just a little over three pounds. It looks wonderful ‹ I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.

>
> My plan is to KISS * rosemary is my herb of choice for sprinkling on top
> of it. Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while ‹ maybe not until
> next week, in fact. I have to consult with my hostess about this * she
> may not be interested in lamb for Easter dinner.
> ---


I don't cook lamb, my sister-in-law does, and it's
delicious. She pierces
the meat and inserts slivers of garlic. Then it is rubbed
with rosemary
and olive oil. She oven roasts small, peeled potatoes on
the side in more
garlic, oil, and herbs. Yum!

Looking forward to good lamb in the Antipodes.

gloria p

Wayne replied to Paul:

>> I still worry about trichinosis though.
>>
> A lamb is not a pig. I didn't know they were prone to trichina
> infestation.

Might not be trichina, but lamb can carry *some* form of parasite like that.
One of my coworkers got badly infested with worms in his lungs after eating
undercooked lamb. The problem was further complicated by the fact that he
was doing a lot of traveling, and when he went to medical facilities to get
checked, he was in areas where such infestations are almost unheard of, and
the attending physician didn't make the correct diagnosis. But when he
returned to the Middle East, he was promptly diagnosed and effectively
treated. Unfortunately, it had taken more than two year before that
treatment, and he's got permanent lung damage now.

Bob

On Wed, 08 Apr 2009 15:15:42 -0500, Melba's Jammin'
> wrote:

>I just bought a small lamb roast ‹ $22 at $7/lb. <cough> So you can
>see it's just a little over three pounds. It looks wonderful ‹ I don't
>know what they cut from it to make it this size but I feel fortunate to
>have it * it has only the shank bone going through the middle of it.
>
>I have never in my borned days cooked (from raw) lamb. (A couple months
>ago I heated some already-roasted lamb from TJ. That's as close to
>cooking it as I've ever come.) I had some samples of leg of lamb at my
>food co-op last week and it was seriously delicious.
>
>Does a hot start and a slow finish apply to a lamb roast? I'd love to
>see the outside of it nice and brown, but at 3#, will it have enough
>time in a slow oven to brown if I don't start it hot?
>
>My plan is to KISS * rosemary is my herb of choice for sprinkling on top
>of it. Do I want to slather on some olive oil first?
>
>BTW, I don't think I'll be cooking this for a while ‹ maybe not until
>next week, in fact. I have to consult with my hostess about this * she
>may not be interested in lamb for Easter dinner.

Did you see the lamb recipe Giusi posted here either today or
yesterday? I copied it from the Web page she linked to. Page is
he http://www.thegutsygourmet.net/chermoula-lamb.html


Barbecued Lamb with Chermoula
INGREDIENTS:

1 med onion grated
2 clv garlic crushed
4 tbl chopped flat leaved parsley
4 tbl chopped fresh coriander
1/2 tsp ground cumin
1/2 tsp ground saffron
1/2 tsp Harissa (qv)
1/2 cup olive oil
2 tbl lemon juice
l/2 kg leg of lamb

Method :
o To make Chermoula:
Mix onion garlic flat leaved parsley coriander cumin saffron harissa
olive oil and lemon juice
together and stand for 1 hour.
o Starting at the thicker end of the leg of lamb cut down and
around bone.
o Scrape away as much meat as possible.
o Remove bone.
o Cut down into but not through the thickest part of the meat
and open out flat.
o Spread chermoula mixture into both sides of lamb and marinate
for at least 2 hours.
o Barbecue for about 3/4 hour turning frequently.
o Cut in thick slices across the grain and serve.
o Note. Harissa is a fiery condiment widely used in Morocco. The
basic ingredients are
red chillies cayenne olive oil and garlic. It should be thick with the
consistency of light
mayonnaise. Harissa is delicious served with poached eggs or sausages.
o Serves 6


Last time I did a leg of lamb, I cooked it on the gas grill with an
herb, lemon, garlic, and Dijon mustard rub on it. I used a meat
thermometer to get it to a medium rare temp (allowing for some
hold-over heating after it was removed from the fire).
--

modom

Don Martinich > wrote:

> (Steve Pope) wrote:

>> In my experience, lamb shoulder is good for quick-cooking
>> (grill, broil, or fast roasting). Lamb leg is not, and I
>> often notice that people braise it.

>I'm surprised that you say this. The shoulder meat is tougher and needs
>long cooking. I suppose if you cook it very rare, it's a little more
>chewable than than at medium. I've always slow roasted them with great
>success.

Thanks. I'm not claiming lamb shoulder is not tough; but then the
lamb leg I've gotten is also pretty tough. I mostly am buying gnarly
lamb from the farmer's market.

I'd say a lamb shoulder chop is about as natively tough as a
(free range) pork shoulder chop; both are acceptable, neither
is tender, but the goal is flavor. I'll have to try long-braising
or long-roasting lamb shoulder sometime...

S.
Lamb legs can be cooked to medium and not be dried out and the
>shank will then be done enough. The saddle end of the lamb leg works
>well when done somewhat rare. You just miss too much real lamb flavor
>when it's half-raw. My family always went with garlic and rosemary and
>so do I. My mother used baste leg of lamb with a mix of orange juice and
>cheap dry sherry. It browned wonderfully and her pan reduction gravies
>were heavenly.
>
>D.M.

On Apr 8, 3:15*pm, Melba's Jammin' > wrote:
> I just bought a small lamb roast $22 at $7/lb. *<cough> *So you can
> see it's just a little over three pounds. *It looks wonderful *I don't
> know what they cut from it to make it this size but I feel fortunate to
> have it * it has only the shank bone going through the middle of it.
>
> I have never in my borned days cooked (from raw) lamb. *(A couple months
> ago I heated some already-roasted lamb from TJ. *That's as close to
> cooking it as I've ever come.) * I had some samples of leg of lamb at my
> food co-op last week and it was seriously delicious. *
>
> Does a hot start and a slow finish apply to a lamb roast? *I'd love to
> see the outside of it nice and brown, but at 3#, will it have enough
> time in a slow oven to brown if I don't start it hot?
>
> My plan is to KISS rosemary is my herb of choice for sprinkling on top
> of it. *Do I want to slather on some olive oil first?
>
> BTW, I don't think I'll be cooking this for a while maybe not until
> next week, in fact. *I have to consult with my hostess about this she
> may not be interested in lamb for Easter dinner.
> ---
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "What you say about someone else says more
> about you than it does about the other person."

Julia Child's Leg of Lamb is good. This is close but not exact:
Stab the lamb with a paring knife and stuff the little holes with
slivers of fresh garlic. Mix a little EVOO and some good Dijon
mustard and some chopped fresh rosemary and slather it all over the
lamb. Roast at whatever (I cant remember the temp or time) and remove
it from the oven when it's still at least medium rare. Leave it in
the pan so it stays warm and let it rest at least 15 to 20 minutes
before you carve it (it keeps cooking out of the oven!). The outside
edges of the slices are wonderful! Ignore my post in the other thread
about lamb. It was undoubtedly written by my evil twin.
Lynn in Fargo

On Wed, 08 Apr 2009 18:40:50 -0700, Don Martinich >
wrote:

>My mother used baste leg of lamb with a mix of orange juice and
>cheap dry sherry. It browned wonderfully and her pan reduction gravies
>were heavenly.

Oooh, that's right up my alley, I'm going to try it!

Thanks.

--
I love cooking with wine. Sometimes I even put it in the food.

On Thu, 9 Apr 2009 02:15:12 +0000 (UTC), (Steve
Pope) wrote:

>I mostly am buying gnarly lamb from the farmer's market.

Which farmer's market is that, Steve?


--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 08 Apr 2009 19:44:36 -0600, Puester >
wrote:

>Looking forward to good lamb in the Antipodes.

Where are you planning to go?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>On Thu, 9 Apr 2009 02:15:12 +0000 (UTC), (Steve
>Pope) wrote:

>>I mostly am buying gnarly lamb from the farmer's market.

>Which farmer's market is that, Steve?

All three of the Berkeley ones, and sometimes Thursday Marin.

S.

"Bob Terwilliger" > wrote in message
...
> Wayne replied to Paul:
>
>>> I still worry about trichinosis though.
>>>
>> A lamb is not a pig. I didn't know they were prone to trichina
>> infestation.
>
> Might not be trichina, but lamb can carry *some* form of parasite like
> that. One of my coworkers got badly infested with worms in his lungs after
> eating undercooked lamb.

That is just too creepy. Many animals can harbor trichinae, including bear
and other game animals. I know somebody who had it and I'd be vary wary of
eating him even if cooked thoroughly. Those spores remain in the body for
life.

Paul

On Thu, 9 Apr 2009 03:37:26 +0000 (UTC), (Steve
Pope) wrote:

>sf > wrote:
>
>>On Thu, 9 Apr 2009 02:15:12 +0000 (UTC), (Steve
>>Pope) wrote:
>
>>>I mostly am buying gnarly lamb from the farmer's market.
>
>>Which farmer's market is that, Steve?
>
>All three of the Berkeley ones, and sometimes Thursday Marin.
>
Same purveyor?


--
I love cooking with wine.
Sometimes I even put it in the food.

Paul M. Cook > wrote:

>"Bob Terwilliger" > wrote in message

>> One of my coworkers got badly infested with worms in his lungs after
>> eating undercooked lamb.

> That is just too creepy.

Bob, do you happen to know where he bought the lamb, or where
it was from?

Steve

sf > wrote:

[ lamb from the farmer's market ]

>>All three of the Berkeley ones, and sometimes Thursday Marin.

>Same purveyor?

In Berkeley, yes, Highland Hills. They purvey lamb, goat,
beef, and pork. Don't recall who was at Marin.

Steve

Steve asked:

>>> One of my coworkers got badly infested with worms in his lungs after
>>> eating undercooked lamb.
>
>> That is just too creepy.
>
> Bob, do you happen to know where he bought the lamb, or where
> it was from?

Yes, he says it was the Lebanese restaurant inside the Intercontinental
Hotel in Bahrain.

Bob

Bob Terwilliger > wrote:

>Steve asked:

>> Bob, do you happen to know where he bought the lamb, or where
>> it was from?

>Yes, he says it was the Lebanese restaurant inside the Intercontinental
>Hotel in Bahrain.

Thanks. I was not planning on dropping in there, as it happens...

S.

"Steve Pope" > wrote in message
...
> Bob Terwilliger > wrote:
>
>>Steve asked:
>
>>> Bob, do you happen to know where he bought the lamb, or where
>>> it was from?
>
>>Yes, he says it was the Lebanese restaurant inside the Intercontinental
>>Hotel in Bahrain.
>
> Thanks. I was not planning on dropping in there, as it happens...
>

And don't eat camel in Saudi Arabia.

Paul