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Old 01-12-2011, 02:38 AM   #11
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not all that often, bolas. i've had it before, but i'm not a huge fan. like i'd mentioned, i like lamb in a relatively simple state. i'd gnaw on one in the field if i could, lol.

i've never made my own sauce, and in restaurants they usually just serve a cheap mint jelly.

do you have a good recipe for a sauce i could try? the only thing that comes to mind is a sort of middle eastern mint yogurt sauce.
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Old 01-12-2011, 02:39 AM   #12
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Originally Posted by Bolas De Fraile View Post
sorry Tax its a pun on the heat settings of a gas oven which go from Gas mark 1 to 10.
I thought it might be, but since I am unfamiliar with the gas settings I don't know if those are an amount of gas or a thermostat setting. I always wonder about that when I see it in a British recipe. Would you please elaborate?
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Old 01-12-2011, 04:15 AM   #13
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not all that often, bolas. i've had it before, but i'm not a huge fan. like i'd mentioned, i like lamb in a relatively simple state. i'd gnaw on one in the field if i could, lol.

i've never made my own sauce, and in restaurants they usually just serve a cheap mint jelly.

do you have a good recipe for a sauce i could try? the only thing that comes to mind is a sort of middle eastern mint yogurt sauce.
Tom mine is malt vinegar with sugar, add some water so its not to tart then mix in lots of chopped mint, let it sit for 60 mins or so. Then sprinkle on your lamb slices, its a very UK thing
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Old 01-12-2011, 04:25 AM   #14
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oh man, that sounds good. thanks, bolas that's one i will definitely try.

i'll have to ask my dad if he's ever had a mint malt vinegar with lamb, having been raised on it just outside the occupied counties in northern ireland. an irish attitude mixed with a proper english education.

thanks again.
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Old 01-12-2011, 10:32 AM   #15
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I thought it might be, but since I am unfamiliar with the gas settings I don't know if those are an amount of gas or a thermostat setting. I always wonder about that when I see it in a British recipe. Would you please elaborate?
okay Tax
gas mark1=275f
2=300f then just add 25f for each subsequent mark ending at gas mark 10=500f
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Old 01-12-2011, 10:38 AM   #16
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Originally Posted by Bolas De Fraile View Post
okay Tax
gas mark1=275f
2=300f then just add 25f for each subsequent mark ending at gas mark 10=500f
Thank you. Does it also say the temperature on the dial on the oven?
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Old 01-12-2011, 11:46 AM   #17
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okay Tax
gas mark1=275f
2=300f then just add 25f for each subsequent mark ending at gas mark 10=500f

Does your oven go to 11?

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Old 01-12-2011, 02:46 PM   #18
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Butterflied Lamb Balkans style.

First get your Pekka out, if you don't have a Pekka make one by cutting a small metal beer barrel in half and finding a tray that will fit inside.

Marinade your lamb in evoo, lemon juice and garlic over night, prick all over and stick slivers of salted anchovies in the slits, it should be salted sardines but I doubt you will be able to find them.

Build a good hardwood fire and let it burn till it starts making a lot of embers.
Place big potatoes, onions half garlic heads and a good selection of root veg in the tray and dress with evoo, salt and a lot of pepper, sit your lamb on top, squeeze lemon juice over it.

Rake out of the fire a good thick base of embers and put your tray on top then cover with the Pekka, using a shovel cover the top of the pekka with embers.

Next get a chair a few beers and the Sunday news, papers sit next to the fire, using a rake and a shovel keep replenishing the embers. About 3 to 4 hours at wood mark 5 should do
What is a "Pekka?"
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Old 01-13-2011, 01:13 AM   #19
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June, you can buy Pekka's in the Balkans, they are made out of metal and shaped like a flat topped bell. I just cut a metal beer barrel in half.
Using your Pekka outdoors is good fun
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Old 01-13-2011, 01:20 AM   #20
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Does your oven go to 11?

Not until it gets its GED
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