Text 10259, 65 rader
Skriven 2011-05-03 08:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: turx 277
================
 ML> We had a big todo yesterday because one of the guests wouldn't
 ML> eat lamb without mint sauce
 DS> What was the matter -- didn't they like the taste of lamb?  :-}}

Probably not. I can see herbs as an accent to lamb,
but the minters tend to want their meat well-done
and to drown it in sauce. Me, I prefer it red
and barely quivery with a bit of fat, and just salt
and pepper, not even rosemary, let alone mint; though
my tolerance is wider than for beef - I can enjoy a
lamb roast or chops anything from raw to "rosy"; for
beef if the grain is even set I have a hard time with
it. Of course, stewing cuts are stewing cuts, and I
believe you have seen me eat a well-done piece of
brisket without straining too hard.

Speaking of which, I wonder if modern science could
come up with a way of transferring heat preferentially
to the fat - when lamb is done to my specs, the fat
hasn't softened yet and is barely edible. When the fat
is done to my preference, the meat is well downhill. I
suppose a fine-flamed blowtorch might be the solution.

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

     Title: Leg Of Lamb Stuffed Majorcan Style
Categories: Spanish, Majorcan, lamb
  Servings: 4

      1    leg of lamb
           Stuffing:
    250 g  minced pork
      1    clove garlic
     25 g  raisins
     25 g  pine nuts
     50 g  dices sobrasada (Majorca
           red sausage)
      1    sprig of parsley
      1    sprig of marjoram
      1    hard-boiled egg
      2    beaten eggs
           salt and pepper

Bone the leg and open it out, making a few cuts in order to stretch the
meat out as much as possible. Season with salt and pepper. Prepare the
filling by mixing together the ingredients and then place half the
filling in the centre of the meat, now place on top the boiled egg (cut
into six pieces) and the dices sobrasada; cover with the other half of
the filling. Now roll up the leg and cover in tin foil, firmly closing
the ends and tying with twine. On an oven tray, prepare a bed with the
vegetables. Put the meat in the centre, pour over the wine, and bake in
a moderate oven (180C). Turn the meat several times and baste with the
cooking juices. Cook for about one and a half hours. Remove from the
oven, leave to cool and then cut into slices. Strain the juices and
serve these hot over the meat.

Garnish: Potatoes sauted in garlic and parsley.

Copyright  1997 Mallorca Topline S.L.

MMMMM

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