lamb

Unknown

Any good suggestions for a lamb roast about 4 lbs?

Michael B

bamadad,
No, but I have a *great* recipe for a butterflied leg of lamb.

Unknown

Michael B,Would like to have it.

bobbyb

bamadad,
Here's one tat would work in the egg.
Bob
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Date: Sat, 18 Feb 2006 21:17:08 -0500
From: Terry Pogue
Subject: Re: cooking lamb shoulder[p]I would slow roast a shoulder. Say 250F or no higher than 300F. It
will be meltingly tender. Here's really good recipe to sort of
follow. It calls for leg but it would be even better with a shoulder.
Just foget about "stuffing" it. Add the onions underneath the shoulder.[p]"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me."
Ruth Reichl[p]Forever Roasted Lamb - Serves 6[p]Ingredients[p] 1 recipe Fennel Spice

For -- the lamb:
2 tablespoons -- extra-virgin olive oil, plus more for drizzling
2 medium -- onions, peeled and thinly sliced
Salt -- and freshly ground black pepper
1 1/2 teaspoons -- finely chopped fresh sage leaves
3/4 cup -- water
4 pounds -- leg of lamb, at room temperature
About -- 1/4 cup Fennel Spice Rub
4 -- carrots
4 stalks -- celery

[p]Instructions[p]Instructions[p]Preheat the oven to 250 degrees F. Place a roasting pan in the oven.
Heat the olive oil in a large saute pan over medium heat until hot.
Add the onions and a pinch of salt and pepper. Reduce the heat to
medium-low and cook for about 1 minute. Add the sage and cook about 3
minutes. Add the water, cover, and cook until the onions are very
tender, about 10 minutes. Uncover and saute until the onions are very
soft and the pan is dry again, about 2 minutes.[p]Slice open the leg of lamb and lay flat. Season meat well all over
with the Fennel Spice and salt and pepper. Spread half of the sauteed
onion mixture directly on top of the seasoning, inside the leg of
lamb. Roll up the meat and tie with kitchen twine. Set aside the
other half of onion mixture.[p]Rub the outside of the lamb with more Fennel Spice. Remove the
roasting pan from the oven and lay the carrots and celery on the
bottom. Place the lamb on top of the carrots and celery, drizzle with
some extra-virgin olive oil and cook for 7 hours. Spread the
remaining onion mixture on top of the lamb, place a foil as a tent
over the lamb and roast for an additional hour. The lamb is ready
when it pulls away easily if picked at with a pair of tongs.[p]
Recipe Notes[p]I love this with my Smashed Pepper Potatoes.[p]
Printed from A Cook's Books -- Recipe management for Macintosh[p]

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Sub Recipe

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[p]Fennel Spice - Serves 6[p]Ingredients[p] FENNEL SPICE- makes 1 1/4 cups
1 cup fennel seed
3 tablespoons coriander seed
2 tablespoons white pepper corns
3 tablespoons kosher salt[p]Instructions[p]For the Fennel Spice.
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan
over medium heat. Watch carefully, tossing frequently so the seeds
toast evenly. When light brown and fragrant, pour the seeds onto a
plate to cool. They must be cool before grinding, or they will gum up
the blades.
Pour the seeds into a blender and add the salt. Blend to a fine
powder, shaking the blender occasionally to redistribute the seeds.
Store in a tightly sealed glass jar in a cool, dry place or freeze.[p]Recipe Notes[p]
Try this for spice-encrusted pork ribs, chops, or tenderloin; veal
chops; chicken breasts; duck, beef; liver or eggplant. Add a teaspoon
to lentil soup. Have friends to a dinner featuring the spice, then
send them home with a little jar as a present from your house to
theirs. If you have a spice mill, you can cut the recipe in half.
I've found that a cup is the minimum for grinding in the blender.[p]
Printed from A Cook's Books -- Recipe management for Macintosh[p]

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[p]

Michael B

Sure![p]Butterfly Leg of Lamb [p]1 5- to 6- pound leg of lamb [p]Marinade:
1 or 2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon fines herbs
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crushed
1/4 cup grated onion
1/2 cup salad oil
1/2 cup lemon juice [p]The day before:
Bone leg of lamb, slit lengthwise to spread flat like a thick steak and cut off any heavy fat.
Thoroughly mix remaining ingredients in a blender.
In a glass baking dish, in the refrigerator, marinade meat overnight, turning a couple times.
Remove meat and heat remaining marinade on stovetop.
Insert two long skewers through meat at right angles.
Roast over medium coals 1 & 1/2 to 2 hours turning every 15 minutes ‘till medium done, basting at each turn.
Allow to rest 10 minutes then remove skewers and cut across grain. [p]
I marinade this in a plastic baking bag with all the air squeezed out, so I don't worry about turning.
Cook at 350 degrees dome, turning and basting every 30 minutes to medium at an internal temp of 140 degrees.

Steeler Fan

bamadad, try this link. It talks about using a shoulder but Chris is trying to replicate a KY mutton recipe. I really believe his rub would work great on a leg of lamb. Being of Bosnian heritage, where you rotis a whole leg of lamb on an outside spit for about 12-16 hours drinking slivovitz all night long. Hell of lot easier on the egg (no hangover either).[p]http://www.dizzypigbbq.com/recipesKentuckyLamb.html