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4 lads mom
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| Posted: Dec 21 2009 at 8:13am | IP Logged
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I couldn’t resist, Costo’s had lamb on sale. I bought a lamb leg.....I just wrote that, didn’t I?  We have never had lamb, and with our food allergies so crazy, whenever we can try something new, I try to go for it. So, I’m serving on Christmas, for just my family, a 5# leg of lamb....from Australia!!
Any suggestions? I was just going to roast it like I do beef.....but any seasonings that “go with lamb”? Any other suggestions?
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Martha
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| Posted: Dec 21 2009 at 8:44am | IP Logged
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A lot of the seasonings you would use with pork chicken do well with lamb too. I would use lighter seasonings than with beef personally. More like a pork roast seasoning.
We love lamb here, stock up on it anytime it gets cheaper than beef.
I think you will really enjoy it. 
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Fe2h2o
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| Posted: Dec 21 2009 at 11:59am | IP Logged
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Stab little gashes in it, and stuff them with a clove (or slices of) garlic and sprigs (or a couple of leaves) of rosemary.
Serve it with mint sauce (basically mint, muddled with a little sugar and topped with white vinegar), and roast vegies (mm... mint sauce on peas and roast potatoes!) or mint jelly—no idea how to do that one, I buy it in a jar:-) Or Rosemary and Raspberry Jelly (same deal).
It's taken me a long time to get my head around the fact that there are people who _don't_ eat lamb regularly! For us, it's a staple:-)
And leftovers (if there are any!) shredded a bit, and topped with mashed potato, for Shepherd's pie:-)
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SusanJ
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| Posted: Dec 21 2009 at 12:08pm | IP Logged
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We love lamb as well. I usually mix a bunch of herbs and garlic in some dijon mustard and rub it all over. Then we roast at high heat--450 or so for 125-20 minutes and then 375 or so until it's done. Our cookbook calls this the "French" technique so you can look that up for exact times for your size roast.
One thing about lamb--if you don't like your meat medium-rare to rare you might not like it. Lamb, in my opinion, is not well-served by being cooked until it is well done. I used to hate it until I learned to like more rare meat and then learned to make my lamb that way.
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Fe2h2o
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| Posted: Dec 21 2009 at 12:12pm | IP Logged
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SusanJ wrote:
| Lamb, in my opinion, is not well-served by being cooked until it is well done. |
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So true! If it's not pinkish (at least a little), it's not worth eating!
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Carole N.
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| Posted: Dec 21 2009 at 12:55pm | IP Logged
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I have only made lamb once and everyone loved it. I made slashes in the meat and stuffed it with slices of garlic. I then rubbed the whole lamb with olive oil and fresh rosemary. I sliced red peppers and tomatoes and placed them on the sides of the lamb and then wrapped the whole thing loosely in foil. I then placed the lamb in a very hot oven, but turned it down so that it cooked more slowly. As Susan said, a well done lamb is not nearly as good as one that is pinkish. I took the foil off for the last little bit just so it could brown up a bit.
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lapazfarm
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| Posted: Dec 21 2009 at 12:56pm | IP Logged
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Fe2h2o wrote:
SusanJ wrote:
| Lamb, in my opinion, is not well-served by being cooked until it is well done. |
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So true! If it's not pinkish (at least a little), it's not worth eating! |
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Agreed.
I roast mine-- rubbed in garlic, salt, and pepper(slashing the fat a bit first)and various herbs, depending on the mood I'm in. Very much like a pork roast.
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folklaur
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| Posted: Dec 21 2009 at 1:13pm | IP Logged
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my mom always did it with garlic cloves too, and roasted it. served with mint jelly. yummmmmmm....
(we, however, did cook till well done. my family was not into any meat being served anything less than WELL-done.)
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: How do you fix lamb?
