Text 27499, 78 rader
Skriven 2015-05-28 06:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Legs
================
-=> DALE SHIPP wrote to DAVE DRUM <=-

 DD> (rotisserie). The oval guy also holds up to 6 leg quarters
 DD> for making chicken & noodles. The oblong casserole crockpot
 DD> will hold more than that.

 DS> Speaking of legs -- how is the ankle doing?

I thought I had said. I am back to work full goose bozo. I was ready after six
weeks - but the doctor wasn't ready to release me before the full 12 weeks.

Actually, when I was doing "light duty" my feet gave me more trouble than my
ankle. I was supposed to be sitting in a chair and answering the phones. But,
boredom drives one to do things not strictly outlined in those duties. I am not
wired to just sit around when at work.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Leg of Lamb, Pompeii Style
 Categories: Lamb/mutton, Herbs, Vegetables, Sauces
      Yield: 5 Servings
 
      6 tb Extra-virgin olive oil
      5 lb Leg of lamb; bone-in
           Salt & fresh ground pepper
      2 ts Fresh thyme
      2 ts Anchovy paste
      1    Red onion; in 1/2" cubes
      1    Carrot; in 1" length pieces
      1    Rib celery; in 1" length pcs

MMMMM-------------------------DATE SAUCE------------------------------
      1 ts Fresh thyme leaves
           +=OR=+
    1/2 ts Dried thyme leaves
      5    Dried dates; pitted, rough
           - chopped
      1 ts Anchovy paste
    1/4 c  Dry red wine
    1/4 c  Balsamic reduction *
    1/4 c  Olive oil
           Salt & pepper
 
  Recipe courtesy Mario Batali, 2001
  
  Using a mortar and pestle (or food processor) combine
  thyme, dates, and anchovy paste, and pulverize into a
  paste. Add the red wine, balsamic reduction, and olive oil
  and continue to pulverize until completely combined.
  Season with salt and pepper.
  
  FOR THE LAMB: Preheat oven to 425øF/220øC.
  
  In a heavy-bottomed roasting pan, heat olive oil over
  medium heat.
  
  In a small bowl, combine the thyme with the anchovy paste.
  Season lamb with the salt and pepper, and smear lamb
  entirely with the thyme and anchovy paste mixture. Brown
  the lamb on all sides in the roasting pan. Add the onion,
  carrot, and celery and place lamb in oven. Roast for 1
  hour and 30 minutes, or until meat is fork tender. Serve
  with the date sauce.
  
  * To make balsamic reduction, pour 1 cup balsamic vinegar
  into a sauce pan and simmer over low heat. Reduce down to
  1/4 cup to make a syrup, or reduction, of balsamic
  vinegar.
  
  Copyright Television Food Network G.P.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... But at some point, it will be time to return to the restaurant.
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