I picked up a small butterflied leg of lamb from TJ's. Got any savory
herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
And please, no ginger/soy marinades. I'd actually like to taste the lamb.

nb

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.
>
> nb

This is one of our favorite things to Barbque.

I marinate it in grapefruit juice, garlic and rosemary, then barbque
and slice like you would a London broil.

The grapefruit juice acts as a tenderizer and the garlic and rosemary
just taste good.

Whatever you do or however you cook it, I'm sure it'll be delicious.

jillie
Roseville, CA

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.


Rosemary is classic. Also try black pepper, garlic, oregano, tarragon
(feta cheese and red wine).


--Lia

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.
>

garlic and rosemary come to mind. I love ginger and garlic on my lamb,
actually.

I often rub lamb with garlic (or granulated garlic), black
pepper, olive oil and lemon juice 30 to 60 minutes before
cooking. Include salt if you like; also cumin and ground coriander
but that may be veering in the Indian direction you're
trying to avoid.

Steve

On 2006-08-13, Steve Wertz > wrote:

> Rosemary, sage, black pepper and marjarom are the usual lamb
> rubs.

Now, that's along the lines of what I was looking for. That's why
I've been in a rage over sage. Does tarragon work in there, anywhere?

On another tack, dear ol Mom used to make killer lamb kabobs. She's
marinate them overnight in a red wine, O/O, something-something herb
marinade that was to to die for. It was so good, I'd start stealing
chunks of marinated meat after a few hour in the fridge and eating
them raw. It was that good. Unfortunately, she was always an
off-the-cuff cook and is old enough now she can't recall the details.
Worse, I never learned the exact recipe. Argghh!

nb

Rosemary, mustard, garlic, olive oil with possible adition of oregano.
Grill and serve with a cucumber/yogurt/garlic sauce

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.
>
> nb

Had a great chinese dish: cumin lamb. Small, thin slices of lamb stir
fried with onion and toms of cumin (as far as I can tell). Great dish if
you like cumin.

Steve Pope wrote:
> I often rub lamb with garlic (or granulated garlic), black
> pepper, olive oil and lemon juice 30 to 60 minutes before
> cooking. Include salt if you like; also cumin and ground coriander
> but that may be veering in the Indian direction you're
> trying to avoid.
>
> Steve

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.
>
> nb

Our version is olive oil, garlic and whatever fresh herbs come to hand,
macerated in a moral pestle and applied as a paste to the meat.
Usually, the herbs we use include sage, basil and thyme, but many others
work fine in this recipe.

Mark Lipton

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.

Go back to TJ's and get a bottle of pomegranate juice. Put it in a
blender with some garlic and rosemary. To the blended mixture add some
freshly ground black pepper. Marinate the lamb in this for a couple of
hours, then grill.

--
- Jeff Lichtman
Author, Baseball for Rookies
http://baseball-for-rookies.com/

notbob > wrote in
:

> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex
> melanges. And please, no ginger/soy marinades. I'd actually like to
> taste the lamb.

The classic treatment is rosemary and thin slices of garlic
inserted into small slits in the roast. Takes while to do
but is worth it IMHO. And of course, fresh mint sauce.
The store bought jelly stuff is yuck. My dad discovered he had
mint growing at the back of the yard and started making his
own.

IBM

Mark Lipton > wrote in
:

[snip]

> hand, macerated in a moral pestle and applied as a paste to the meat.

[snip]

Can we use an immoral pestle?

IBM

"Ian MacLure" > wrote in message
...
> notbob > wrote in
> :

> And of course, fresh mint sauce.
> The store bought jelly stuff is yuck. My dad discovered he had
> mint growing at the back of the yard and started making his
> own.

I put mint, yoghurt and jalapenos in a blender for a spicier
version of mint sauce. It's a bit like the sauce you get on
donner kebabs in London.

Jeff Lichtman wrote:

> notbob wrote:
>
>> I picked up a small butterflied leg of lamb from TJ's. Got any savory
>> herb rubs you can suggest? No Indian curries combos or Tex-Mex
>> melanges.
>> And please, no ginger/soy marinades. I'd actually like to taste the
>> lamb.
>
>
> Go back to TJ's and get a bottle of pomegranate juice. Put it in a
> blender with some garlic and rosemary. To the blended mixture add some
> freshly ground black pepper. Marinate the lamb in this for a couple of
> hours, then grill.
>
Ohhhh! This brings back such memories!
There used to be an Armenian restaurant on Jackson or Pacific in San
Francisco (cross street was Sansome, name was Bali's?) that had the most
succulent lamb marinated in pomegranate juice; as this was some thirty
years ago, my memory isn't as crisp as it might, but I do remember
garlic, salt, and something a bit more acidic to cut through the
pomegranate (lemon?), then there was black pepper...and something like
tarragon and maybe a bit of honey or date paste.
The purveyors were friends of my Father's and knew the top dancers of
the time (Nureyev and Fonteyn?) - it was quite a scene: the lamb and
warm friendship were the draw. {smacks lips, sighs}

Now I remember some of the dancers getting busted in the Haight and
people laughing about it after the fact.

>> notbob wrote:
>>
>>> I picked up a small butterflied leg of lamb from TJ's. Got any savory
>>> herb rubs you can suggest? No Indian curries combos or Tex-Mex
>>> melanges.
>>> And please, no ginger/soy marinades. I'd actually like to taste the
>>> lamb.
>>


I have a favorite recipe, which is from the Cafe Beaujolais Cookbook,
by Margaret Fox. I know I posted it before, and I will post it again.

Christine


* Exported from MasterCook *


Roast Boned Leg of Lamb


1 leg of lamb (about 4 pounds with bone -- about
3 1/2 pounds
without), boned,
trimmed of fat and at room temperature
1/2 cup softened unsalted butter
6 cloves garlic
2 tablespoons fresh rosemary (or 2 tsp dried rosemary)
2 tsp Herbes de Provence or dried basid and
thyme
1/8 teaspoon freshly and finely ground black pepper
1 cup dry Marsala or Madeira
3 cups chicken stock
2 Tbsp fresh rosemary
1/4 tsp salt
4 Tbsp unsalted butter -- cut into teaspoon
sized pieces


In the bowl of a food processor, place butter, garlic, rosemary,
Herbes de
Provence and pepper. Blend thoroughly and then smear this mixture
all over the
inside of the leg. Roll and tie the lamb. Bake at 375 degrees for
about 1to 1
1/4 hours. Meat is done (rare) when temperature is about 135 degrees.
Remove
roast from oven and wrap in foil.


Degrease contents of baking pan and place the remaining juices in a
pan with
Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. (
I use the
same pan I cooked the lamb in.) Boil over medium heat until reduced
by 2/3 and
thickened. Strain.


Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.
>
> nb

My Jordanian friends simply used lemon, olive oil and garlic - lots of
crushed garlic. Marinate for a couple hours and then grill on a medium
flame. Superb!

-L.

"Christine Dabney" > wrote in message
news
> * Exported from MasterCook *
>
>
> Roast Boned Leg of Lamb

Hmmmm fabulous recipe

Saved!!

O

On Mon, 14 Aug 2006 20:03:23 GMT, "Ophelia" > wrote:

>
>"Christine Dabney" > wrote in message
>news
>> * Exported from MasterCook *
>>
>>
>> Roast Boned Leg of Lamb
>
>Hmmmm fabulous recipe
>
>Saved!!
>
>O
>

This has got to be my all time favorite recipe for lamb. It is
absolutely marvelous...

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 14 Aug 2006 20:03:23 GMT, "Ophelia" > wrote:
>
>>
>>"Christine Dabney" > wrote in message
>>news
>>> * Exported from MasterCook *
>>>
>>>
>>> Roast Boned Leg of Lamb
>>
>>Hmmmm fabulous recipe
>>
>>Saved!!
>>
>>O
>>
>
> This has got to be my all time favorite recipe for lamb. It is
> absolutely marvelous...

Thanks)

On 2006-08-14, Christine Dabney > wrote:

> I have a favorite recipe, which is from the Cafe Beaujolais Cookbook,
> by Margaret Fox. I know I posted it before, and I will post it again.

Oooh, that's definitely a keeper. I wanted something with a wine
sauce, too. Thanks, Christine.

nb

Steve ASSquirtz wrote:
>
> A good thyme adds a less stringent rosemary flavor, IMO.

Astringent... Asshole! LOL

On 2006-08-14, Sheldon > wrote:

> Astringent... Asshole! LOL

shaddup, maggot.

"Sheldon" > wrote in message
ups.com...
>
> Steve ASSquirtz wrote:
>>
>> A good thyme adds a less stringent rosemary flavor, IMO.
>
> Astringent... Asshole! LOL

"Stringent" is perfectly OK, if somewhat rare.
It means the same as astringent.

notbob wrote:
> I picked up a small butterflied leg of lamb from TJ's. Got any savory
> herb rubs you can suggest? No Indian curries combos or Tex-Mex melanges.
> And please, no ginger/soy marinades. I'd actually like to taste the lamb.

If you have a lot of rosemary (such as, if it's growing in your yard),
add stems and leaves to the bbq while grilling. The rosemary smoke is a
nice touch, too....

Karen

Never liked mint sauce on lamb. Tazitki (sp) is much better.

Ian MacLure wrote:
> notbob > wrote in
> :
>
>
>>I picked up a small butterflied leg of lamb from TJ's. Got any savory
>>herb rubs you can suggest? No Indian curries combos or Tex-Mex
>>melanges. And please, no ginger/soy marinades. I'd actually like to
>>taste the lamb.
>
>
> The classic treatment is rosemary and thin slices of garlic
> inserted into small slits in the roast. Takes while to do
> but is worth it IMHO. And of course, fresh mint sauce.
> The store bought jelly stuff is yuck. My dad discovered he had
> mint growing at the back of the yard and started making his
> own.
>
> IBM

>> notbob > wrote in
>> :
>>
>>> I picked up a small butterflied leg of lamb from TJ's. Got any savory
>>> herb rubs you can suggest? No Indian curries combos or Tex-Mex
>>> melanges. And please, no ginger/soy marinades. I'd actually like to
>>> taste the lamb.
>>
>>
While not a 'rub' or even really what you are asking about there is a
very nice way to prepare a boned & butterflied leg of lamb called "a la
toscane"

Butter a roasting pan just large enough to hold the meat, then layer
sides & bottom of the pan with sliced peeled potatoes, overlapping as
for pommes anna, place the previously seasoned and browned meat (quickly
fried on top of the stove just to colour) on top of the potatoes and
cover with another layer of potatoes. Sprinkle with grated parmesan
cheese and melted butter and bake in a hot oven for about 10 minutes to
set the potatoes then lower the heat to cook till lamb is done.

There are earthenware dishes this can be done in and served in the dish
it was cooked in rather than demolding onto a serving platter.

If desired a bit of grated cheese may be incorporated along with salt
and pepper into the layered potatoes.

If demolded it can be quickly gratinated under the broiler, but this is
unnecessary if served from the dish it was cooked in.
---
JL

Pete Fraser wrote:
> "Sheldon" wrote in message
> >
> > Steve ASSquirtz wrote:
> >>
> >> A good thyme adds a less stringent rosemary flavor, IMO.
> >
> > Astringent... Asshole! LOL
>
> "Stringent" is perfectly OK, if somewhat rare.
> It means the same as astringent.

Yet another functionally illiterate *******... widdle petey, you dumb
m'****er.

M-W

as·trin·gent
adjective

1 : able to draw together the soft organic tissues : STYPTIC , PUCKERY
<astringent lotions> <an astringent fruit>
2 : suggestive of an astringent effect upon tissue : rigidly severe :
AUSTERE <dry astringent comments> ; also : PUNGENT , CAUSTIC
---

strin·gent
adjective

1 : TIGHT , CONSTRICTED
2 : marked by rigor, strictness, or severity especially with regard to
rule or standard
3 : marked by money scarcity and credit strictness
---

Pete Fraser

Somewhat rare but means the same as a low IQ piece of shit.

"Sheldon" > wrote in message
oups.com...

> M-W

OED

On 14 Aug 2006 16:02:25 -0700, "Sheldon" > wrote:

>
>Pete Fraser wrote:
>> "Sheldon" wrote in message
>> >
>> > Steve ASSquirtz wrote:
>> >>
>> >> A good thyme adds a less stringent rosemary flavor, IMO.
>> >
>> > Astringent... Asshole! LOL
>>
>> "Stringent" is perfectly OK, if somewhat rare.
>> It means the same as astringent.
>
>Yet another functionally illiterate *******... widdle petey, you dumb
>m'****er.
>
>M-W
>
>as·trin·gent
>adjective
>
>1 : able to draw together the soft organic tissues : STYPTIC , PUCKERY
><astringent lotions> <an astringent fruit>
>2 : suggestive of an astringent effect upon tissue : rigidly severe :
>AUSTERE <dry astringent comments> ; also : PUNGENT , CAUSTIC
>---
>
>strin·gent
>adjective
>
>1 : TIGHT , CONSTRICTED
>2 : marked by rigor, strictness, or severity especially with regard to
>rule or standard
>3 : marked by money scarcity and credit strictness
>---
>
>Pete Fraser
>
>Somewhat rare but means the same as a low IQ piece of shit.


What flie3s right over your head is that have nearly identical primary
meanings. Oh, you don;t speak English? What thern? Moronese, eh?


jim

Ian MacLure wrote:
> Mark Lipton > wrote in
> :
>
> [snip]
>
>
>>hand, macerated in a moral pestle and applied as a paste to the meat.
>
>
> [snip]
>
> Can we use an immoral pestle?
>
> IBM

Ack!! What in the world were my fingers thinking when I typed that?
Anyhow, if you want to consort with immoral pestles, who am I to stop
you, Ian? After all, you are in the Bay Area, home of all that is
immoral (and most of that which is fattening).

Mark Lipton
(busily rechecking his spell checker, which he never uses)

notbob wrote:
> On 2006-08-13, Steve Wertz > wrote:
>
> > Rosemary, sage, black pepper and marjarom are the usual lamb
> > rubs.
>
> Now, that's along the lines of what I was looking for. That's why
> I've been in a rage over sage. Does tarragon work in there, anywhere?
>
<snip>

Fresh rosemary and fresh garlic, finely chopped together. Yum! I
wouldn't go with sage or tarragon, but I'd try fresh savory, marjarom
or thyme.

Joseph Littleshoes wrote:
> >>
> While not a 'rub' or even really what you are asking about there is a
> very nice way to prepare a boned & butterflied leg of lamb called "a la
> toscane"
>
> Butter a roasting pan just large enough to hold the meat, then layer
> sides & bottom of the pan with sliced peeled potatoes, overlapping as
> for pommes anna, place the previously seasoned and browned meat (quickly
> fried on top of the stove just to colour) on top of the potatoes and
> cover with another layer of potatoes. Sprinkle with grated parmesan
> cheese and melted butter and bake in a hot oven for about 10 minutes to
> set the potatoes then lower the heat to cook till lamb is done.
>
> There are earthenware dishes this can be done in and served in the dish
> it was cooked in rather than demolding onto a serving platter.
>
> If desired a bit of grated cheese may be incorporated along with salt
> and pepper into the layered potatoes.
>
> If demolded it can be quickly gratinated under the broiler, but this is
> unnecessary if served from the dish it was cooked in.
> ---

Oh, man.... that sounds really good!
<slobber>

notbob wrote:

> On 2006-08-14, Sheldon > wrote:
>
> > Astringent... Asshole! LOL
>
> shaddup, maggot.


I know things will be back to normal on this froup when Sheldon again
regularly chastises The Sqwertz...lol.

--
Best
Greg

Mark Lipton > wrote in
m:

[snip]

> Ack!! What in the world were my fingers thinking when I typed that?
> Anyhow, if you want to consort with immoral pestles, who am I to stop
> you, Ian? After all, you are in the Bay Area, home of all that is
> immoral (and most of that which is fattening).

Alas I no longer inhabit the vicinity of Gomorrah By the Golden
Gate and Sodom On Sea. I have removed to more southern climes.

IBM