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Are you ready for Easter?

sweetbasil

Well-known member
leanin' H said:
I agree with Gcreek! (Man, that's hard for me to say) The only marinade a good steak or lamb chop needs is a little coarse salt and pepper. A truly "finished" piece of beef doesn't need much help in my opinion. It's the "supermarket" meat that requires some marinade to help it become palatable. :wink: Welcome to the site sweetbasil! Hope the best for your Grandmother!

"leaning' H",
Thank you for thinking of my grandma. I hope she could recover soon; I miss her a lot. She is a very kind soul, and lots of fun to be around.

Have a blissful Easter!
 

sweetbasil

Well-known member
jodywy said:
Going to try a leg of lamb this way Sunday.
Leg of Lamb Wrapped in Leeks
One 6-8 lb bone in American leg of lamb
10-15 leeks, chop off tops
1 cup olive oil
1/2 cup of roasted garlic, chopped
1/2 cup kosher salt
1/2 cup coarse pepper
¼ cup fresh, chopped oregano
¼ cup fresh, chopped thyme
1 cup red wine
Leg of American Lamb Wrapped in Leeks:

Pre-heat over to 250 degrees.


Combine the garlic, salt, pepper, oregano, thyme and olive oil and make into a paste using a mortar & pestle. Rub the whole leg of lamb with the paste.

Blanch the leeks in boiling water for 2-3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.

Set the lamb on a baking dish. Add the red wine to the pan and put lamb into oven. Cook until the internal temperature of the meat is 135-140 degrees for medium rare – approximately two and half hours.

Remove from the oven and let sit for 10 minutes before carving. The internal temperature will rise another 5-10 degrees. Shave the lamb and serve.

Now one we made up that I really like is butterfly the leg,
then stuff with dry bread crubs, some onion and garlic, and chopped up dried apricots. Tie the leg with twine(not baling twine ) poke a few holes in the outside and push a few slivers of garlic clove into the slits. Roast and then the last half hour glaze with apricot jam.

Jodywy,
The recipe is wonderful! I will try it in the near future; most likely on my Birthday. You must be a really good cook!!! Thanks for sharing and sending my grandma positive energy. Have a blissful Easter!
 

LRAF

Well-known member
Well that leg of Lamb recipe sounds good but I've never had any luck fixing Lamb myself. Tried to do some Lamb chops once (bought from local grocery) and the dog ended up eating them. What's an easy way to make them tasty or is there a better cut than the chops to try?
 

Faster horses

Well-known member
My brother in law was married to a Basque girl, and they are renown
for cooking lamb. You have to be careful when cooking it and when she
cooked a roast, she put it on a broiler pan with no cover. She laced it
with garlic. As it cooked the fat dripped off and into the broiler. Talk
about delicious. She actually cooked lamb so well, my brother in law liked
lamb better than beef!! I'm not so sure about chops, as I don't cook
much lamb. But I bet Jody or gcreek could help you out there.
 

jodywy

Well-known member
LRAF said:
Well that leg of Lamb recipe sounds good but I've never had any luck fixing Lamb myself. Tried to do some Lamb chops once (bought from local grocery) and the dog ended up eating them. What's an easy way to make them tasty or is there a better cut than the chops to try?
I like the rosemary-garlic you can get at Sam's Club it good on chops, or crush some garlic, ad some olive oil, rosemary , little salt and pepper some red wine and marinate the chopes for awhile before frying
 

jodywy

Well-known member
Left over leg , cube up add a package of frozen peas and carrots some garlic, rosemary,a chopped small onion, a cup or can of chicken broth ,a cup of white wine, cook down a bit then put in a deep pie dish and cover with a crust, slit crust and bake thill crust is done.
 

gcreekrch

Well-known member
All we do is shake a little Italian Seasoning on lamb chops while cooking.

Have to admit, I don't care for too much lamb other than our own. Feed and speed (predators) tend to make our spring lamb grow but stay lean.
We have converted other non-lamb eaters by feeding them the "Best Dam Lamb in Anaham". :D
 

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