How would you cook lamb?!
I bought a leg of lamb (boneless) about 1 1/2 lbs!.!.!.what is the best way to cook it!?!?Www@FoodAQ@Com
Answers:
Ignore the mung bean muncher!.
Here is how I do it!.
Slice five or six cloves of garlic into slivers!.
Using a small paring knife, poke holes in the lamb and insert the slivers of garlic!.
Rub the lamb with olive oil, and rub on some rosemary leaves!.
Preheat your oven to 350* F bake until the internal temperature reaches your desired level of doneness!. 140* F- Rare about 45 minutes!. Medium - 155*F, about an hour!. Well Done, 165*F, about one hour and a quarter!.
DocWww@FoodAQ@Com
Here is how I do it!.
Slice five or six cloves of garlic into slivers!.
Using a small paring knife, poke holes in the lamb and insert the slivers of garlic!.
Rub the lamb with olive oil, and rub on some rosemary leaves!.
Preheat your oven to 350* F bake until the internal temperature reaches your desired level of doneness!. 140* F- Rare about 45 minutes!. Medium - 155*F, about an hour!. Well Done, 165*F, about one hour and a quarter!.
DocWww@FoodAQ@Com
This is how I would do it
Red currant and Honey glazed Lamb
Ingredients
# 4-5 lbs leg of lamb
# 4-5 tablespoons red currant jelly
# 3 tablespoons honey
# 2 tablespoons Dijon mustard
# 2-4 garlic clove, peeled and crushed or 3 teaspoons garlic powder
# salt
# black pepper
Directions
1!. If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank!.
2!. Put 2 tablespoons water into the crock-pot and place the lamb inside!.
3!. Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb!.
4!.Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb!.
5!. Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender!.
6!. About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug!. Allow the juices to cool and skim the fat that rises to the surface!.
7!.Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
8!.Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!Www@FoodAQ@Com
Red currant and Honey glazed Lamb
Ingredients
# 4-5 lbs leg of lamb
# 4-5 tablespoons red currant jelly
# 3 tablespoons honey
# 2 tablespoons Dijon mustard
# 2-4 garlic clove, peeled and crushed or 3 teaspoons garlic powder
# salt
# black pepper
Directions
1!. If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank!.
2!. Put 2 tablespoons water into the crock-pot and place the lamb inside!.
3!. Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb!.
4!.Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb!.
5!. Cook on high for at least 6 hours and up to 8 hours - YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings - it falls off the bone and is moist and tender!.
6!. About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug!. Allow the juices to cool and skim the fat that rises to the surface!.
7!.Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half - you now have the most wonderful gravy or sauce to serve alongside the lamb!
8!.Take the lamb out and allow to "rest" for about 10-15 minutes before carving and falling in love!Www@FoodAQ@Com
Slow roast it in the oven!. This way will mean a nice tender joint!. Rub salt into the skin, make a few small cuts into the skin and put a few a few sprigs of rosemary and garlic into it!.
Those roasting bags are ideal too!. They keep in the moisture too!. Or wrap the leg in foil before putting it in the roasting tin!.
Don't forget the mint sauce!Www@FoodAQ@Com
Those roasting bags are ideal too!. They keep in the moisture too!. Or wrap the leg in foil before putting it in the roasting tin!.
Don't forget the mint sauce!Www@FoodAQ@Com
make a honey mustard glaze to put on it, bake it at 350 for about 2 hours, or until the internal temp is 180 degrees!. just glaze it, put it in a pan with about 1/2 cup water, and glaze it again after about 30 minutes and every 30 minutes till it is done!. Www@FoodAQ@Com
The only time I ever enjoyed eating lamb was at a restaurant that had lamb on the menu but several months later I read in the newspaper they were really serving pork!.Www@FoodAQ@Com
In the oven is about the best way unless you barbeque it, apparently tasts great!Www@FoodAQ@Com