The secret of great lamb

[msmofet]

Originally Posted by chopsticks

The secret is to emigrate to New Zealand.

The trend there now is to grill your own lamb, sliced paper-thin, on top of an oven-hot slab of stone at your table. I'm sure American liability laws will never permit such a thing. Anyway, my favorite is traditional - lamb in mint gravy in either a pot pie or a mimosa, and lamb shank or shoulder braised in red wine. For the latter, whether it's on a stove top, a slow or pressure cooker, or in an oven casserole, I think it's key to add veggies that hold their shape: pearl onions, roots, etc.

My bouquet garniere is a simple metal tea bag. Stuff your dried/fresh herbs/spices in it and immerse. Easy to remove.

Slow down, forget about it, celebrate with a lamb supp and wine.

i also use a metal tea ball for spices when i make corned beef (i have a phobia about non-digestable bay leaves) or to put my pepper corns in when i make chicken stock for soup (it makes removal so much easier).