Do you like leg of lamb and/or loin of pork?!
Answers: Those are two of my favorites...which I haven't eaten in ages. I guess I'm getting hungry to have thought of them now.
Pork.... Also, here's a few great recipes:
---------------------------
Quick Meal (Southern Style):
Roasted pork loin and potatoes - a delicious oven meal
This roast pork loin and potatoes is a snap to prepare.
Serve with a vegetable side dish and your favorite salad for an extra-special meal.
* 1 boneless pork loin roast, about 3 to 4 pounds
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 1/2 teaspoons dried thyme
* 4 to 6 medium potatoes
* 2 tablespoons olive oil
* 1 teaspoon thyme
* 1 to 2 teaspoon freeze-dried or fresh chives
* 1/2 teaspoon garlic powder
* salt and pepper, to taste
1. Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan.
2. Roast at 325° for 50 to 55 minutes.
3. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes.
4. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper.
5. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.
6. Cover roast pork loin with foil and let stand for about 15 minutes before slicing.
(Serves 8 to 10).
---------------------------------- OR----------------------------
Another Yummy Meal
Ingredients
# 1(3lb) boneless pork loin
# 1 teaspoon ground ginger
# 1/2 teaspoon salt
# 1/2 cup barbecue sauce
# 1/4 cup maple syrup
# 2 teaspoons grated orange rind
Directions
1. Rub pork loin with mixture of ginger and salt.
2. Insert meat thermometer in the thickest part of the pork loin.
3. Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan.
4. Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer.
5. Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking.
6. Remove to serving platter and cut into thin slices.
7. Garnish with red grapes, green grapes and parsley sprigs (optional).
---------------------OR---------------...
Loin Of Pork With Pistachios On Apple Brown Betty
4 pounds boneless loin of pork
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon powdered ginger (must be fresh)
1 cup onion, finely chopped
1 cup dry white wine (such as chardonnay)
3 apples, peeled, cored and diced (we like Golden Delicious or Granny Smith)
4 cups cubed, stale white bread
4 eggs
1 cup whole milk
2 tablespoons finely chopped pistachio nuts
1. Remove pork from refrigerator 1 hour before roasting.
2. Preheat oven to 450 degrees.
3. Trim excess fat from loin and rub surface with salt, pepper and ginger.
4. Place in a shallow roasting pan, without a rack, and roast for 25 minutes.
5. Add chopped onion and roast another 5 to 10 minutes until onions are lightly browned.
6. Stir in the white wine, diced apple and bread cubes to the onions in the pan, stir around and roast another 25 minutes.
7. Beat eggs and milk together and stir into the roasting pan mixture.
8. Sprinkle chopped pistachio nuts all around and stir lightly into the mixture.
9. Roast for another 25 minutes, or until pork is golden and tender.
10. Arrange sliced pork on heated platter over the pistachio and Apple Brown Betty mixture.
(Serves 6.)
-------------------AND A LAMB RECIPE---------------
Lamb A La French Style
Ingredients:
* 1 boneless leg of lamb (4 to 5 pounds)
* 1 cup Dijon mustard
* 1/2 cup soy sauce
* 2 tablespoons olive oil
* 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
* 1 teaspoon ground ginger
* 1 garlic clove, minced
Directions:
1. Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat.
2. Place lamb in a large resealable plastic bag.
3. In a small bowl, whisk the mustard, soy sauce, oil and seasonings.
4. Pour 1 cup of marinade over lamb. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
5. Coat grill rack with cooking spray before starting the grill. 6. Prepare grill for indirect heat using a drip pan.
7. Drain and discard marinade.
8. Place lamb over drip pan.
9. Grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
10. Let stand for 10 minutes before slicing.
11. Warm reserved mustard sauce; serve with lamb.
(9 servings.)
--------------------------OR----------...
Leg of Lamb in Herb Crust
Ingredients:
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh oregano
* 1 tablespoon fresh flat-leaf parsley, chopped
* 1 tablespoon chopped fresh rosemary needles
* 4 tablespoons olive oil
* 2 tablespoons breadcrumbs
* Salt and pepper
* 4 1/2-pound leg of lamb
INSTRUCTIONS
1. Preheat the oven to 475°F.
2. Combine the thyme, oregano, parsley, and rosemary in a bowl, add the oil and breadcrumbs, season with salt and pepper, and mix well.
3. Place the lamb in a large roasting pan, spread the herb mixture over it, and roast for 15 minutes.
4. Lower the oven temperature to 350°F, add 2/3 cup warm water to the roasting pan, and roast for 15 minutes more.
5. Remove the lamb from the roasting pan, cover with foil, and let stand for 10 minutes.
6. Carve the meat and place on a warm serving dish.
*For a side dish, halve and seed some tomatoes, fill with breadcrumbs and chopped oregano, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes.*
--------------------------------------...
Bon Appetit!
pork is a very dull meat. you always need to season it. leg of lamb is good too.
boneless pork loin. butterfly the loin, add salt, pepper, garlic, parsley. tie it up. add the same to the top of it.
325 degrees, 30- minutes per pound. non covered.
as always with any roast. take out and cover it with foil and then a towel, and let it sit for a good 20-30 minutes. you are letting the juices settle.
enjoy
You bet, both!!!
Ucck!..the leg of lamb...leg of lamb is too gamey...like eating my own leg....acck! spitty-wipe!
Both are very smurfy indeed!
I like both, but they are so expensive, they are rare treats.
ROAST PORK TENDERLOIN
2 lb. pork tenderloin
1 tbsp. butter
1 tbsp. oil
Sprig/2 of thyme
2 peeled garlic cloves
1/4 c. chopped shallots
Salt & pepper to taste
1/3 c. red wine
1. Wash pork under cold running water; dry with paper towels.
2. Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat.
3. Turn to medium high and let butter foam a little.
4. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.
5. Brown tenderloin all around about 5 minutes.
6. Add some chopped shallot, salt and pepper.
7. Swish around 30 seconds.
8. Turn heat to high and add 1/3 cup red wine; scrape residue.
9. Put heat on lowest possible setting, cover.
10. Roast 45 minutes. Turn meat half-way through.
11. Remove tenderloin to cutting board.
12. Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken.
13. Slice meat and pour sauce over.
RABBIT STEW
Rabbits
1 lg. can tomatoes, mashed
1 onion, chopped
Curry powder to taste
Parboil rabbits, cut in pieces. Drain and dry. Then brown the pieces with salt and pepper to taste. Next prepare mixture using tomatoes, onions, curry powder, salt and pepper. Add browned rabbit pieces to mixture and stew at low temperature for 3 to 4 hours. Thicken juice with flour and water for the gravy. Meat will fall off the bones.
Roast Lamb
Ingredients – serves 8
1 whole leg of lamb, trimmed
6-8 cloves garlic, peeled and cut into slithers
Fresh rosemary sprigs
2-3 Tbsp olive oil
Salt and pepper
Method
Note the weight of the lamb and leave at room temperature, covered for 30 minutes. Pierce with a sharp knife and add slithers of garlic and rosemary sprigs. Brush with oil, season and place on an oven rack in a roasting dish.
Preheat the oven to 170oC and roast the lamb for 15-20 minutes per 500g (fan-forced) or until cooked to your liking. Insert a skewer into the thickest part of the leg to the bone, and when the juices run clear the lamb is cooked.
Remove from the oven and rest 25 minutes in a warm place before carving.