Text 10330, 73 rader
Skriven 2011-05-05 19:47:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TURX 277  10505
=======================
 -=> Quoting Michael Loo to Dale Shipp <=-

 DS> What was the matter -- didn't they like the taste of lamb?  :-}}

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

Having been brought up on Saturday roast lamb with mint sauce every
week, when I discovered the joys of studding cloves of garlic into the
joint, it changed my life, and that of my family.

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

I would suggest cooking the lamb rare, to your taste, then cutting off
the fat, frying or roasting it like mad and returning it to the dish.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cassette D'auvergne
 Categories: Main dish, Lamb/mutton, French
      Yield: 8 Servings
 
    250 g  Lardons
           Salt & pepper
      2 kg Leg of lamb
     60 g  Butter
      2 kg Potatoes
      1 l  Broth
           Garlic
 
  If the bacon is very salty, blanch it. (I didn't need to). Generously
  butter a large shallow baking dish or casserole. Thinly slice the
  potatoes, mix them with the lardons. Spread them in layers on the
  bottom of the casserole, sprinkling each layer lightly with pepper.
  Add enough broth to cover the potatoes (more or less). Pre-heat oven
  to very hot, 230 C, 450 F
  
  Trim the lamb, if necessary. Make a few incisions in it and insert the
  garlic cut in slivers in these incisions. (Just under the skin).
  Spread the butter over the leg, season with salt & pepper & set it on
  top of the potatoes. Sear the meat in the over for about 15 mins
  until browned. Lower heat to 200 C, 400 F and continue roasting.
  Baste often and if the potatoes start to dry out, add more
  stock/water. For rare meat roast for 20-24 mins/kg (9-11 mins/lb) for
  medium meat roast 28-32 mins/kg (13-15/lb) (we used 20 mins per lb!)
  Lower the heat if the lamb or the potatoes brown too quickly. Serve
  the lamb from the baking dish; it may be carved either in the kitchen
  or at table.
  
  Recipe: Anne Willan - French Provincial Cooking
    MMed IMH c/o Gohlam BBS Fido 2:320/116.14
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)