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Leg of Lamb
Comments
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KansasEgg,
recent thread same topic... pick mine it's good :<}
[ul][li]http://www.eggheadforum.com/archives/2007/archive07-72.shtml[/ul] -
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Bill,[p]Very helpful![p]Thanks
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KansasEgg, I just did one the other night, sure was good, leftovers went into a nice curry and rice dish. I did nothing special other than coat with olive oil, pepper, with P,S,R,and T.
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KansasEgg,[p]Tandoori-style is another nice way to do lamb. There are lots of variations; here's a typical one.[p]
[ul][li]Tandoori lamb[/ul] -
barbes,[p]Dittos on the tandoori style. I made a very similar recipe with a boneless leg of lamb and the results were outstanding. My wife and one of my daughters are not real tolerant of heat, but both found this to be flavorful without being unacceptably hot.[p]Roudy
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Roudy,[p]Likewise -- these recipes come out really well, and people love it. I tend to cook them hot, at 450 or so, to get that tandoori-style sear. I just got a raised grid and want to try using that direct -- it would be even closer to a real tandoori oven.[p]These marindades are really good on chicken as well, whole chicken without the skin or skinless parts.
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