"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Click Here to Login
Thread Tools Display Modes
Old 06-11-2009, 10:36 AM   #11
Master Chef
msmofet's Avatar
Join Date: Apr 2009
Posts: 9,848
Originally Posted by chopsticks View Post
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).

There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:08 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.