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Friday Recipe
Posted by Stephen Green · 9 March 2006
This one is all Melissa's, so it's no surprise it involves lamb. Since you'll use a slow cooker, it's also easy to make and even easier to serve. And... It Tastes Like France At least that's what Melissa said when she tried it. You'll need: A leg of lamb Get started cooking after breakfast, then forget about it for a while. Carefully open the plastic the leg of lamb is packed in, and pour any liquid in the stock pot. Season the lamb with salt and pepper then set aside. Pour in all the beef stock and most of the wine, then add in the two cloves of sliced garlic. Crank up the Crock Pot to high and put the lid on top. Fry the bacon in a skillet large enough to brown the lamb in. Scoop the crispy bacon into the stock pot, but don't pour out the fat. Instead, use it to brown the lamb on all sides, about a minute per. As best you can without sending stuff flying everywhere, get the lamb into the slow cooker. Deglaze the pan with the leftover red wine, then pour all that into the pot, too. Stir together the olive oil, parsley, rosemary, minced garlic, along with a little salt and a lot of pepper. Take half of the mix and spread it over the top of the lamb. Now go do something fun for five hours, completely away from the kitchen. When you come back, turn the lamb, cover it with the remaining mix, and add the onion. Go away for another two hours. Add the carrots. Pour some wine. Drink for 30 minutes. For starch, you can throw some quartered potatoes in with the carrots. Or boil some egg noodles right before the lamb is done. Turn off the crock pot and serve. It's gonna be messy, but it's gonna be good. Comments
At this rate, you're going to have to change your site from vodkapundit to gourmetpundit, or something :) Posted by: dave at March 10, 2006 05:40 AMThanks dude. Lamb recipe. On Friday. During Lent. I'll try it tomorrow;) Posted by: SAHMmy at March 10, 2006 07:00 AMI didn't see a recipe collection under your links, although I may have missed it. Wouldn't that be useful? Posted by: augustr at March 10, 2006 07:05 AMWhat kind of wine do you recommend?? Posted by: MCPO Airdale at March 10, 2006 08:52 AMAfter you get the lamb in the pot, what temp or setting for the five hours? and for the remaing hours?? thanks It Tastes Like France In other words, it tastes like chicken? 8-) MCPO Airdale, I'll field the wine question. A natural match for a dish like this, would be a red wine from the Rhone valley in France. But, since those can be pricey or difficult to find in the U. S., you might consider substituting a California Syrah, or even red Zin. I'd be leery of Aussie Shiraz, however, as that tends to come in a jammier style than you'd likely desire. Also - never use a wine for cooking that you don't enjoy drinking. All cooking will do is concentrate the wine's flavor. Posted by: Doug Williams at March 10, 2006 01:42 PMIn my house, we have an extremely high regard for any recipe that calls for frying bacon just to get the bacon fat to brown off other cuts of meat. This looks like a good one. My only question would be: is the leg of lamb on the bone? For the wine, I'd recommend a cabernet sauvignon - a value priced one like Chateau Ste. Michel would likely work here. Posted by: Midwestern Progressive at March 10, 2006 02:14 PMTO: Stephen Green Considering the possible affects the avian flu will have on the price of chicken, come this Fall, it might be a good idea to learn how to cook mutton, as pigs may well be impacted. [Note: There was a report of pigs being killed by it.] Now we hear that cats are affected. Oh well....I don't have many recipes for cat. Regards, Chuck(le) Posted by: Chuck Pelto at March 10, 2006 03:25 PMOK, picked up the lamb today. . . I'm trying this one out tomorrow. Posted by: MCPO Airdale at March 10, 2006 03:42 PMAny suggestions for replacing the bacon? (Kosher kitchen) Posted by: Eric J at March 12, 2006 11:19 AMDon't they make turkey bacon? Posted by: Winston Smith at March 12, 2006 11:29 AMYAY!!!!! You're back! What the heck happened? Never mind. Who cares. The important thing is that the website is back up. Posted by: Maggie45 at March 12, 2006 02:45 PMOK, I made this yesterday and all I can say is, YUM. Double Yum. My husband thinks I'm a genius; I gave Melissa all the credit ("Melissa's Lamb"). Also loved your Steak Diane. Any more recipes for all us carnivores you'd like to share? No. There is no such thing as "Turkey Bacon" (the "you're on OxyContin" quotes are mine). That is analagous to the so-called "Short-Sleeved Dress-Shirt", or this "Journalistic Integrity" we read about in the history books. I happen to be the only guy in Philadelphia (or around it AFAIK) who triple-smokes his own bacon. And I'm a Half-Jooooish Zionazi. If Kashrut is important, start with a fistful of chopped-up smoked brisket, or some other cut of beef, browned then rendered slowly in Kosher vegetable oil. Aside from flavor, the most important thing to be gained from browning anything in animal fat is something called the "Maillard Reaction", which accounts for a great deal of the "browning" effect we find so appetizing- hence the coating of certain french-fries in rendered beef fat. No need to resort to poultry. Don't mess with me, mofos. Shalom. Posted by: Darth Bacon at March 13, 2006 04:51 AMI am still trying to figure out how you got a leg of lamb into a crock pot...you must have one of the larger oval ones! Posted by: Maggie at March 13, 2006 06:28 AMI made the salmon in martini sauce from a few weeks ago for my sweetie yesterday. I had a very good night. Posted by: Deacon Blues at March 13, 2006 10:19 AM |
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