Text 16208, 82 rader
Skriven 2007-06-01 22:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: lamb
============
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Pakistani basmati rice
 
 JW> I am planning a biryani tonight to go with minted roast shoulder of
 JW> lamb. I envision a "Days of Empire" Victorian Anglo-Indian repast.

 GJ> Best of British luck!
 
They both turned out well.

 GJ> How about a kedgiree for entrée?

We skipped the entree altogether and rounded out the main course
with honey and ginger glazed carrots, baby peas and a solid red.
We had lots of lamb left over for sandwiches and a hash.

 GJ> And of course, some terribly stodgy pudding for dessert.
 
Roslind made a nice light lemon pudding and served some delightful
commercial cinnamon wafers with it.

More lamb ideas for the future:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Leg Of Alberta Lamb With Anchovy Marinade
Categories: Canadian, Lamb
  Servings: 4

      1    leg of lamb
    1/3 c  (75 mL) shallots, minced
      1 TB (15 mL) garlic, minced
      1 TB (15 mL) grainy mustard
      3 TB (45 mL) anchovy, chopped
    1/2 c  (115 mL) fresh flat leaf
           parley, chopped
    1/2 c  (115 mL) fresh oregano,
           chopped
    1/2 c  (115 g) fresh basil, sliced
      1 TB (15 g) fresh thyme, chopped
    1/4 c  (55 g) fresh chives, sliced
      1 c  (250 mL) extra virgin olive
           oil

Combine all marinade ingredients in a blender or food processor.
Lightly blend, leaving a chunky consistency.  Set some of the
marinade aside to use as relish for cooked lamb.

Pour marinade over lamb and massage into crevasses of meat and
marinate overnight.  It time is tight, 2 to 3 hours will work.  

Pre-heat oven to 250-300 degrees.  

Remove lamb from marinade and sear in hot skillet or on hot BBQ
grill.  Ensure all sides are well seared (a nice brown crust has
formed around the meat). Place seared leg of lamb in roasting pan
and then in pre-heated oven.  Slow roast until internal temperature
reaches 135 degrees. (Roasting time will vary depending on size of
leg)  Ensure you use a meat thermometer.  Insert into the thickest
part of the leg.

Once internal temperature is reached, remove from oven and let lamb
rest for 10 minutes before carving.  Serve with unused marinade as
relish.

Note: This marinade can be used with any red meat.

Submitted by Scott Pohorelic, Executive Chef, River Cafe in Calgary

From: Http://Www.Growingalberta.Com/
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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