Lamb receipes
- Thread starter triton
- Start date
Boneless leg of lamb.
Sprinkle with Herbs de Provence and cook a 3-4lb leg at 350F for 90 mins.
Serve with whipped potatoes and green peas.
You will require Cross and Blackwell mint sauce.
A plain cheesecake for dessert.
Serve a Cabernet Sauvignon at room temperature.
Sprinkle with Herbs de Provence and cook a 3-4lb leg at 350F for 90 mins.
Serve with whipped potatoes and green peas.
You will require Cross and Blackwell mint sauce.
A plain cheesecake for dessert.
Serve a Cabernet Sauvignon at room temperature.
My last 2 lambs meals were as such.
Rack of lamb (defatted and bones cleaned.)
Wet ru
1/4c extra virgin olive oil
1 Ts seeded mustard
1 clove minced garlic
1 ts finely chopped fresh rosemary
salt & fresh ground pepper
Crust:
1/2C crushed pistachio
1/2C goat cheese
1-2 Ts panko bread crumbs
Sauce:
1/2C pomegranate juice
1/2C red wine
1-2 Tb honey
salt to taste (once thick)
*if you want more sauce start with 1 cup of wine and juice each*
Coat the rack with the wet rub and sear all sides in very hot pan
Allow to cool and then spread a thin layer of goat cheese over meat
Coat the lamb in the nut/bread crumb layer.
Roast at 350F till internal temp is 130F (this is med rare as it is meant to be)
Meanwhile reduce your sauce till it thickens.
Drizzle sauce lightly around plated meat.
Enjoy!
Rack of lamb (defatted and bones cleaned.)
Wet ru
1/4c extra virgin olive oil
1 Ts seeded mustard
1 clove minced garlic
1 ts finely chopped fresh rosemary
salt & fresh ground pepper
Crust:
1/2C crushed pistachio
1/2C goat cheese
1-2 Ts panko bread crumbs
Sauce:
1/2C pomegranate juice
1/2C red wine
1-2 Tb honey
salt to taste (once thick)
*if you want more sauce start with 1 cup of wine and juice each*
Coat the rack with the wet rub and sear all sides in very hot pan
Allow to cool and then spread a thin layer of goat cheese over meat
Coat the lamb in the nut/bread crumb layer.
Roast at 350F till internal temp is 130F (this is med rare as it is meant to be)
Meanwhile reduce your sauce till it thickens.
Drizzle sauce lightly around plated meat.
Enjoy!
and if you need some good cuts of the meat...go to the butcher shop down the road from were you work..
its at the south west side of the corners of markham and kingston road..
the store is called the butchers shop..
they usally have some great cuts ,
lot,s are already pre marinated
might as well pick up a great steak while your there
its at the south west side of the corners of markham and kingston road..
the store is called the butchers shop..
they usally have some great cuts ,
lot,s are already pre marinated
might as well pick up a great steak while your there
- Location
- Montreal, Quebec
If your butcher is out of lamb, you can substitute a "Canadian", it should taste the same! Sorry, had to say it...
Rosemary is essential for lamb.
Mint jelly makes a nices compliment to lamb, much as cranberry sauce is to turkey!
Do NOT overcook, lamb is to be served "Rosé". So make sure she likes rare meat, or your impression ain't gonna be so nice. I recently made rack of lamb for two people who like their meat burnt to a crisp. One swallowed it forceably, the other looked ill so ate leftover ham that was in the fridge!
Rosemary is essential for lamb.
Mint jelly makes a nices compliment to lamb, much as cranberry sauce is to turkey!
Do NOT overcook, lamb is to be served "Rosé". So make sure she likes rare meat, or your impression ain't gonna be so nice. I recently made rack of lamb for two people who like their meat burnt to a crisp. One swallowed it forceably, the other looked ill so ate leftover ham that was in the fridge!
Last edited:
well take the roll of loonies out of your pants for starters
After all I did for you by pulling your sorry a$$ out of the gutter. This is how you repay me. Nice, real nice. Wanna get drunk soon. LOL! How about one of your famous lamb receipes!
Dave.
- Location
- Barrie Ontario
Prepare leg of lamb by patting dry, insert slivers of garlic into little pockets in the meat cut with a small knife, drizzle olive oil over meat, sprinkle with salt and pepper and a few sprigs of rosemary, cook for about 80 minutes at 350 deg, slightly pink on the inside and serve with roast potatoes, greens, gravy and fresh mint sauce made with sugar and vinegar
Brutus
CGN Ultra frequent flyer
Truly these are WORDS to live by!
God bless Ye Olde British Empire, for bringing these wonderful goods to us from Egypt!!
I digress, I reinforce Repete's opinion here, good quality lamb served hot, & the subject mint sauce, impossible to botch this combination with whatever garnish.
Last edited:
