Has anyone got a recipe for preserved lemons in oil? Most recipes just
have salt. I want a recipe that has oil & maybe salt - but not salt
alone. Thanks

"Lisa Kendall" > wrote in message
m...
> Has anyone got a recipe for preserved lemons in oil? Most recipes just
> have salt. I want a recipe that has oil & maybe salt - but not salt
> alone. Thanks

Then it won't be preserved lemons. Keep in mind, one doesn't 'preserve'
things in oil. Lots of issues with a low oxygen environment.

SCUBApix wrote:

> Then it won't be preserved lemons. Keep in mind, one doesn't 'preserve'
> things in oil. Lots of issues with a low oxygen environment.

There are no low oxygen problems with lemons in oil. Lemons are very
acidic, and the PH is far too low to permit botulism growth. That's not to
say steeping lemons in oil will necessarily result in something you'd
want to eat. It depends on the recipe, how it's stored, etc, but
botulism or other anerobes aren't an issue.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >, "SCUBApix"
> wrote:

> "Lisa Kendall" > wrote in message
> m...
> > Has anyone got a recipe for preserved lemons in oil? Most recipes just
> > have salt. I want a recipe that has oil & maybe salt - but not salt
> > alone. Thanks
>
> Then it won't be preserved lemons. Keep in mind, one doesn't 'preserve'
> things in oil. Lots of issues with a low oxygen environment.

Except that the acid lemons don't support botulism, Jack. The
Clostridium Botulinum thang involves no air AND low acid. But who
wants oily lemons?
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

no oil here, and I haven't tried the recipes yet....

they are from a book my mother found at a used book store, "Pickles
and Preserves" from The Victorian Kitchen series. The recipes are
those of a "Mrs Beeton" who I assume to be a well known food writer of
the era.....

neither recipe makes any mention of processing. actually, none of the
recipes in the book do...

PICKLED LEMONS

6 fresh lemons
salt
5 cups vinegar
1/8 cup whole cloves
1/8 cups white peppercorns
small piece fresh ginger root
cinnamon stick
2 cloves garlic
salt

Method:

in large bowl, mix a strong brine of salt and water. place lemons in
the brine and allow to soak for 7 days, stirring occasionally.

when lemons feel soft, remove from brine and wipe them to remove
excess salt. pack in a large, wide mouth jar. meanwhile, bring vinegar
and spices to a boil in saucepan before removing from heat and
allowing to cool for 1 hour. strain through muslin and return to boil
before pouring over the lemons, covering them completely.

cover and seal tightly.

LEMON PICKLE

6 fresh lemons
2 and 1/2 cups vinegar
2 t salt
pinch saffron
pinch cayenne
2 whole cloves

Method:

leaving skins on, chop lemons into small pieces, removing seeds. place
pieces in a jar with half the vinegar and all the remaining
ingredients except the cayenne, and cover with lid (without band).

place in a low oven for about 3 hours so fruit will stew. when lemon
pieces are tender, strain and reserve liquid. add reserved liquid to
remaining vinegar and cayenne, bring to boil and pour over lemon
pieces, covering completely.

Cover and seal tightly.

On 22 Aug 2004 19:24:48 -0700, (Lisa Kendall)
wrote:

>Has anyone got a recipe for preserved lemons in oil? Most recipes just
>have salt. I want a recipe that has oil & maybe salt - but not salt
>alone. Thanks

"Melba's Jammin'" > wrote in message
...
> In article >, "SCUBApix"
> > wrote:
>
> > "Lisa Kendall" > wrote in message
> > m...
> > > Has anyone got a recipe for preserved lemons in oil? Most recipes just
> > > have salt. I want a recipe that has oil & maybe salt - but not salt
> > > alone. Thanks
> >
> > Then it won't be preserved lemons. Keep in mind, one doesn't 'preserve'
> > things in oil. Lots of issues with a low oxygen environment.
>
> Except that the acid lemons don't support botulism, Jack. The
> Clostridium Botulinum thang involves no air AND low acid. But who
> wants oily lemons?
> --
Barb & Reg,
I agree about the acidity of lemons, but I was also worrying about whether
that acidity actually permeates the oil in a reasonable amount of time. I
realize it would in a water-based environment but was unsure just how well
(and quickly) that would occur in an oil-only environment.

And even if there is no problem, I just can't picture eating oil soaked
lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
sense. And I love preserved lemons, especially with lamb.

"Melba's Jammin'" > wrote in message
...
> In article >, "SCUBApix"
> > wrote:
>
> > "Lisa Kendall" > wrote in message
> > m...
> > > Has anyone got a recipe for preserved lemons in oil? Most recipes just
> > > have salt. I want a recipe that has oil & maybe salt - but not salt
> > > alone. Thanks
> >
> > Then it won't be preserved lemons. Keep in mind, one doesn't 'preserve'
> > things in oil. Lots of issues with a low oxygen environment.
>
> Except that the acid lemons don't support botulism, Jack. The
> Clostridium Botulinum thang involves no air AND low acid. But who
> wants oily lemons?
> --
Barb & Reg,
I agree about the acidity of lemons, but I was also worrying about whether
that acidity actually permeates the oil in a reasonable amount of time. I
realize it would in a water-based environment but was unsure just how well
(and quickly) that would occur in an oil-only environment.

And even if there is no problem, I just can't picture eating oil soaked
lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
sense. And I love preserved lemons, especially with lamb.

In article >, "SCUBApix"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "SCUBApix"
> > > wrote:
> >
> > > "Lisa Kendall" > wrote in message
> > > m...
> > > > Has anyone got a recipe for preserved lemons in oil? Most recipes
> > > > just
> > > > have salt. I want a recipe that has oil & maybe salt - but not salt
> > > > alone. Thanks
> > >
> > > Then it won't be preserved lemons. Keep in mind, one doesn't
> > > 'preserve'
> > > things in oil. Lots of issues with a low oxygen environment.
> >
> > Except that the acid lemons don't support botulism, Jack. The
> > Clostridium Botulinum thang involves no air AND low acid. But who
> > wants oily lemons?
> > --
> Barb & Reg, I agree about the acidity of lemons, but I was also
> worrying about whether that acidity actually permeates the oil in a
> reasonable amount of time. I realize it would in a water-based
> environment but was unsure just how well (and quickly) that would
> occur in an oil-only environment.

> And even if there is no problem, I just can't picture eating oil soaked
> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> sense. And I love preserved lemons, especially with lamb.

Interesting thoughts, Jack. I don't know. Might have to pose that to
the folks at NCHFP. I'm with you on the oily lemons.
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

In article >, "SCUBApix"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "SCUBApix"
> > > wrote:
> >
> > > "Lisa Kendall" > wrote in message
> > > m...
> > > > Has anyone got a recipe for preserved lemons in oil? Most recipes
> > > > just
> > > > have salt. I want a recipe that has oil & maybe salt - but not salt
> > > > alone. Thanks
> > >
> > > Then it won't be preserved lemons. Keep in mind, one doesn't
> > > 'preserve'
> > > things in oil. Lots of issues with a low oxygen environment.
> >
> > Except that the acid lemons don't support botulism, Jack. The
> > Clostridium Botulinum thang involves no air AND low acid. But who
> > wants oily lemons?
> > --
> Barb & Reg, I agree about the acidity of lemons, but I was also
> worrying about whether that acidity actually permeates the oil in a
> reasonable amount of time. I realize it would in a water-based
> environment but was unsure just how well (and quickly) that would
> occur in an oil-only environment.

> And even if there is no problem, I just can't picture eating oil soaked
> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> sense. And I love preserved lemons, especially with lamb.

Interesting thoughts, Jack. I don't know. Might have to pose that to
the folks at NCHFP. I'm with you on the oily lemons.
--
-Barb, <www.jamlady.eboard.com> An update on 8/22/04; check the Fairs Fare tab.

SCUBApix wrote:

> Barb & Reg,
> I agree about the acidity of lemons, but I was also worrying about whether
> that acidity actually permeates the oil in a reasonable amount of time. I
> realize it would in a water-based environment but was unsure just how well
> (and quickly) that would occur in an oil-only environment.

The acidity doesn't need to permeate the oil because the organism can't
grow there. Growth would necessarily occur in or on the substrate only
(in this case the lemon). The substrate is the source of water and nutrients
without which the organism can't survive. Growth does not occur in the oil,
only where the oil meets the substrate. In this case there's no viable
substrate.

> And even if there is no problem, I just can't picture eating oil soaked
> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> sense. And I love preserved lemons, especially with lamb.

I'm with you on this one. I've seen preparations for lemon infused
olive oil (Michael Chiarello's has one I believe), but I can't see
going through all that when you can just add lemon juice separately
to whatever you're serving.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

SCUBApix wrote:

> Barb & Reg,
> I agree about the acidity of lemons, but I was also worrying about whether
> that acidity actually permeates the oil in a reasonable amount of time. I
> realize it would in a water-based environment but was unsure just how well
> (and quickly) that would occur in an oil-only environment.

The acidity doesn't need to permeate the oil because the organism can't
grow there. Growth would necessarily occur in or on the substrate only
(in this case the lemon). The substrate is the source of water and nutrients
without which the organism can't survive. Growth does not occur in the oil,
only where the oil meets the substrate. In this case there's no viable
substrate.

> And even if there is no problem, I just can't picture eating oil soaked
> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> sense. And I love preserved lemons, especially with lamb.

I'm with you on this one. I've seen preparations for lemon infused
olive oil (Michael Chiarello's has one I believe), but I can't see
going through all that when you can just add lemon juice separately
to whatever you're serving.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

> SCUBApix wrote:
> > Barb & Reg,
> > I agree about the acidity of lemons, but I was also worrying about whether
> > that acidity actually permeates the oil in a reasonable amount of time. I
> > realize it would in a water-based environment but was unsure just how well
> > (and quickly) that would occur in an oil-only environment.
> The acidity doesn't need to permeate the oil because the organism can't
> grow there. Growth would necessarily occur in or on the substrate only
> (in this case the lemon). The substrate is the source of water and nutrients
> without which the organism can't survive. Growth does not occur in the oil,
> only where the oil meets the substrate. In this case there's no viable
> substrate.
> > And even if there is no problem, I just can't picture eating oil soaked
> > lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> > sense. And I love preserved lemons, especially with lamb.
> I'm with you on this one. I've seen preparations for lemon infused
> olive oil (Michael Chiarello's has one I believe), but I can't see
> going through all that when you can just add lemon juice separately
> to whatever you're serving. Reg

I ran into a lady who was searching for lemon oil (better than extract?) to put
into her pound cake. I still got my preserved lemons on the counter. Science
experiment with only lots of salt & lemon juices. Sure is pretty tho. The limes
are just as nice, only not so pretty.
Edrena

Reg wrote:

> SCUBApix wrote:
> > Barb & Reg,
> > I agree about the acidity of lemons, but I was also worrying about whether
> > that acidity actually permeates the oil in a reasonable amount of time. I
> > realize it would in a water-based environment but was unsure just how well
> > (and quickly) that would occur in an oil-only environment.
> The acidity doesn't need to permeate the oil because the organism can't
> grow there. Growth would necessarily occur in or on the substrate only
> (in this case the lemon). The substrate is the source of water and nutrients
> without which the organism can't survive. Growth does not occur in the oil,
> only where the oil meets the substrate. In this case there's no viable
> substrate.
> > And even if there is no problem, I just can't picture eating oil soaked
> > lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> > sense. And I love preserved lemons, especially with lamb.
> I'm with you on this one. I've seen preparations for lemon infused
> olive oil (Michael Chiarello's has one I believe), but I can't see
> going through all that when you can just add lemon juice separately
> to whatever you're serving. Reg

I ran into a lady who was searching for lemon oil (better than extract?) to put
into her pound cake. I still got my preserved lemons on the counter. Science
experiment with only lots of salt & lemon juices. Sure is pretty tho. The limes
are just as nice, only not so pretty.
Edrena

Reg wrote:

> SCUBApix wrote:
>
>> Barb & Reg,
>> I agree about the acidity of lemons, but I was also worrying about
>> whether
>> that acidity actually permeates the oil in a reasonable amount of time. I
>> realize it would in a water-based environment but was unsure just how
>> well
>> (and quickly) that would occur in an oil-only environment.
>
>
> The acidity doesn't need to permeate the oil because the organism can't
> grow there. Growth would necessarily occur in or on the substrate only
> (in this case the lemon). The substrate is the source of water and
> nutrients
> without which the organism can't survive. Growth does not occur in the oil,
> only where the oil meets the substrate. In this case there's no viable
> substrate.
>
>> And even if there is no problem, I just can't picture eating oil soaked
>> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
>> sense. And I love preserved lemons, especially with lamb.
>
>
> I'm with you on this one. I've seen preparations for lemon infused
> olive oil (Michael Chiarello's has one I believe), but I can't see
> going through all that when you can just add lemon juice separately
> to whatever you're serving.

Lemon oil and lemon juice give very different results. The oil is
considerably more intense but lacks the "brightness" of juice. The
juice lacks the darker flavor notes of the oil, but is more
immediately noticeable as fruity notes in most dishes.

Pastorio

Reg wrote:

> SCUBApix wrote:
>
>> Barb & Reg,
>> I agree about the acidity of lemons, but I was also worrying about
>> whether
>> that acidity actually permeates the oil in a reasonable amount of time. I
>> realize it would in a water-based environment but was unsure just how
>> well
>> (and quickly) that would occur in an oil-only environment.
>
>
> The acidity doesn't need to permeate the oil because the organism can't
> grow there. Growth would necessarily occur in or on the substrate only
> (in this case the lemon). The substrate is the source of water and
> nutrients
> without which the organism can't survive. Growth does not occur in the oil,
> only where the oil meets the substrate. In this case there's no viable
> substrate.
>
>> And even if there is no problem, I just can't picture eating oil soaked
>> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
>> sense. And I love preserved lemons, especially with lamb.
>
>
> I'm with you on this one. I've seen preparations for lemon infused
> olive oil (Michael Chiarello's has one I believe), but I can't see
> going through all that when you can just add lemon juice separately
> to whatever you're serving.

Lemon oil and lemon juice give very different results. The oil is
considerably more intense but lacks the "brightness" of juice. The
juice lacks the darker flavor notes of the oil, but is more
immediately noticeable as fruity notes in most dishes.

Pastorio

Melba's Jammin' wrote:
> In article >, "SCUBApix"
> > wrote:
>
>
>>"Melba's Jammin'" > wrote in message
...
>>
>>>In article >, "SCUBApix"
> wrote:
>>>
>>>
>>>>"Lisa Kendall" > wrote in message
e.com...
>>>>
>>>>>Has anyone got a recipe for preserved lemons in oil? Most recipes
>>>>>just
>>>>>have salt. I want a recipe that has oil & maybe salt - but not salt
>>>>>alone. Thanks
>>>>
>>>>Then it won't be preserved lemons. Keep in mind, one doesn't
>>>>'preserve'
>>>>things in oil. Lots of issues with a low oxygen environment.
>>>
>>>Except that the acid lemons don't support botulism, Jack. The
>>>Clostridium Botulinum thang involves no air AND low acid. But who
>>>wants oily lemons?
>>>--
>>
>>Barb & Reg, I agree about the acidity of lemons, but I was also
>>worrying about whether that acidity actually permeates the oil in a
>>reasonable amount of time. I realize it would in a water-based
>>environment but was unsure just how well (and quickly) that would
>>occur in an oil-only environment.
>
>
>>And even if there is no problem, I just can't picture eating oil soaked
>>lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
>>sense. And I love preserved lemons, especially with lamb.
>
>
> Interesting thoughts, Jack. I don't know. Might have to pose that to
> the folks at NCHFP. I'm with you on the oily lemons.

I agree on oily lemons but lemon flavored oil might come in handy. I
can think of a few uses for it I think I would only do small batches
to use for a meal though then I wouldn't have to worry about botulism.

Melba's Jammin' wrote:
> In article >, "SCUBApix"
> > wrote:
>
>
>>"Melba's Jammin'" > wrote in message
...
>>
>>>In article >, "SCUBApix"
> wrote:
>>>
>>>
>>>>"Lisa Kendall" > wrote in message
e.com...
>>>>
>>>>>Has anyone got a recipe for preserved lemons in oil? Most recipes
>>>>>just
>>>>>have salt. I want a recipe that has oil & maybe salt - but not salt
>>>>>alone. Thanks
>>>>
>>>>Then it won't be preserved lemons. Keep in mind, one doesn't
>>>>'preserve'
>>>>things in oil. Lots of issues with a low oxygen environment.
>>>
>>>Except that the acid lemons don't support botulism, Jack. The
>>>Clostridium Botulinum thang involves no air AND low acid. But who
>>>wants oily lemons?
>>>--
>>
>>Barb & Reg, I agree about the acidity of lemons, but I was also
>>worrying about whether that acidity actually permeates the oil in a
>>reasonable amount of time. I realize it would in a water-based
>>environment but was unsure just how well (and quickly) that would
>>occur in an oil-only environment.
>
>
>>And even if there is no problem, I just can't picture eating oil soaked
>>lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
>>sense. And I love preserved lemons, especially with lamb.
>
>
> Interesting thoughts, Jack. I don't know. Might have to pose that to
> the folks at NCHFP. I'm with you on the oily lemons.

I agree on oily lemons but lemon flavored oil might come in handy. I
can think of a few uses for it I think I would only do small batches
to use for a meal though then I wouldn't have to worry about botulism.

"SCUBApix" > wrote in message
...
>
> {snipped}

> And even if there is no problem, I just can't picture eating oil soaked
> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> sense. And I love preserved lemons, especially with lamb.
>

Ok scoobs, you started it so now you have to deliver!
Preserved lemons with lamb - how? laid alongside after cooking? Cooked
with?
Sounds very much like something I'd like.
--
Hoges in WA
Remove the zeds.

"SCUBApix" > wrote in message
...
>
> {snipped}

> And even if there is no problem, I just can't picture eating oil soaked
> lemons. They certainly wouldn't be 'preserverd lemons' in the traditional
> sense. And I love preserved lemons, especially with lamb.
>

Ok scoobs, you started it so now you have to deliver!
Preserved lemons with lamb - how? laid alongside after cooking? Cooked
with?
Sounds very much like something I'd like.
--
Hoges in WA
Remove the zeds.

"Hoges in WA" > wrote in message
...
>
> "SCUBApix" > wrote in message
> ...
> >
> > {snipped}
>
> > And even if there is no problem, I just can't picture eating oil soaked
> > lemons. They certainly wouldn't be 'preserverd lemons' in the
traditional
> > sense. And I love preserved lemons, especially with lamb.
> >
>
> Ok scoobs, you started it so now you have to deliver!
> Preserved lemons with lamb - how? laid alongside after cooking? Cooked
> with?
> Sounds very much like something I'd like.

I use preserved lemons both in cooking and on the side on the plate.
Sometimes both and sometimes just on the plate.

If I'm doing a leg of lamb, then only on the plate. If I'm doing chops of
some sort or any other pan cooking, I put a little in the pan after browning
the meat. I really helps the sauce. But because I love preserved lemons so
much, when pan cooking I always add a little more on the plate.

I thinly slice the preserved lemon into about 1 inch long pieces and for
cooking in the pan, cut these in half lengthwise, sometimes in thirds. For
the plate, I leave them about an inch long.

I don't really have a recipe for pan cooking lamb. I check on what I have
available. I always use some type of fruit in the sauce like apricots and/or
raisans. I really like the taste when getting a piece of meat with a piece
of preserved lemon.

Hope this helps.

"Hoges in WA" > wrote in message
...
>
> "SCUBApix" > wrote in message
> ...
> >
> > {snipped}
>
> > And even if there is no problem, I just can't picture eating oil soaked
> > lemons. They certainly wouldn't be 'preserverd lemons' in the
traditional
> > sense. And I love preserved lemons, especially with lamb.
> >
>
> Ok scoobs, you started it so now you have to deliver!
> Preserved lemons with lamb - how? laid alongside after cooking? Cooked
> with?
> Sounds very much like something I'd like.

I use preserved lemons both in cooking and on the side on the plate.
Sometimes both and sometimes just on the plate.

If I'm doing a leg of lamb, then only on the plate. If I'm doing chops of
some sort or any other pan cooking, I put a little in the pan after browning
the meat. I really helps the sauce. But because I love preserved lemons so
much, when pan cooking I always add a little more on the plate.

I thinly slice the preserved lemon into about 1 inch long pieces and for
cooking in the pan, cut these in half lengthwise, sometimes in thirds. For
the plate, I leave them about an inch long.

I don't really have a recipe for pan cooking lamb. I check on what I have
available. I always use some type of fruit in the sauce like apricots and/or
raisans. I really like the taste when getting a piece of meat with a piece
of preserved lemon.

Hope this helps.

"SCUBApix" > wrote in message
...
>
> "Hoges in WA" > wrote in message
> ...
> >
> > "SCUBApix" > wrote in message
> > ...
> > >
> > > {snipped}
> >
> > > And even if there is no problem, I just can't picture eating oil
soaked
> > > lemons. They certainly wouldn't be 'preserverd lemons' in the
> traditional
> > > sense. And I love preserved lemons, especially with lamb.
> > >
> >
> > Ok scoobs, you started it so now you have to deliver!
> > Preserved lemons with lamb - how? laid alongside after cooking? Cooked
> > with?
> > Sounds very much like something I'd like.
>
> I use preserved lemons both in cooking and on the side on the plate.
> Sometimes both and sometimes just on the plate.
>
> If I'm doing a leg of lamb, then only on the plate. If I'm doing chops of
> some sort or any other pan cooking, I put a little in the pan after
browning
> the meat. I really helps the sauce. But because I love preserved lemons so
> much, when pan cooking I always add a little more on the plate.
>
> I thinly slice the preserved lemon into about 1 inch long pieces and for
> cooking in the pan, cut these in half lengthwise, sometimes in thirds. For
> the plate, I leave them about an inch long.
>
> I don't really have a recipe for pan cooking lamb. I check on what I have
> available. I always use some type of fruit in the sauce like apricots
and/or
> raisans. I really like the taste when getting a piece of meat with a piece
> of preserved lemon.
>
> Hope this helps.

Magic. Particularly the second last sentence. I've been focussed mostly on
Rosemary and Garlic over the past few years. Your fruit suggestion is
worth a looking into. Thanks.


Hoges in WA
Remove the zeds.

"SCUBApix" > wrote in message
...
>
> "Hoges in WA" > wrote in message
> ...
> >
> > "SCUBApix" > wrote in message
> > ...
> > >
> > > {snipped}
> >
> > > And even if there is no problem, I just can't picture eating oil
soaked
> > > lemons. They certainly wouldn't be 'preserverd lemons' in the
> traditional
> > > sense. And I love preserved lemons, especially with lamb.
> > >
> >
> > Ok scoobs, you started it so now you have to deliver!
> > Preserved lemons with lamb - how? laid alongside after cooking? Cooked
> > with?
> > Sounds very much like something I'd like.
>
> I use preserved lemons both in cooking and on the side on the plate.
> Sometimes both and sometimes just on the plate.
>
> If I'm doing a leg of lamb, then only on the plate. If I'm doing chops of
> some sort or any other pan cooking, I put a little in the pan after
browning
> the meat. I really helps the sauce. But because I love preserved lemons so
> much, when pan cooking I always add a little more on the plate.
>
> I thinly slice the preserved lemon into about 1 inch long pieces and for
> cooking in the pan, cut these in half lengthwise, sometimes in thirds. For
> the plate, I leave them about an inch long.
>
> I don't really have a recipe for pan cooking lamb. I check on what I have
> available. I always use some type of fruit in the sauce like apricots
and/or
> raisans. I really like the taste when getting a piece of meat with a piece
> of preserved lemon.
>
> Hope this helps.

Magic. Particularly the second last sentence. I've been focussed mostly on
Rosemary and Garlic over the past few years. Your fruit suggestion is
worth a looking into. Thanks.


Hoges in WA
Remove the zeds.