[Sca-cooks] Favorite lamb recipes- was SPIROL CUT HAM

[Philippa Alderton]

--- Sue Clemenger <mooncat at in-tch.com> wrote:

> Personally, I'd rather have lamb for my holiday
> dinner...what's
> everyone's favorite lamb recipes? There are some
> interesting-sounding
> ones in the Miscellany, and I've had a marvelous
> tangine made with
> lamb.....

Well, I'm a person of simple tastes, so I generally
prefer most of my favorite foods cooked very simply.

Leg of lamb-

Slits cut in the flesh, garlic slivers slipped inside,
well-sprinkled with fresh rosemary, roasted until
medium rare. Served with a fresh green salad, and rice
or new potatoes doused with a minted red wine gravy
from the juices.

Loin lamb chops-

Thick-cut and tail-less, sauteed in olive oil with
fesh garlic cloves in the pan, on all 5 sides, to
medium rare. Same with innards- liver, kidneys, heart,
sweetbreads.

If the parts are available, haggis to use up lungs,
stomach and innards.

Brain-

Made up in a Hollandaise-type sauce, served with rice
of bread- extremely rich. Also period ;-)

Testicles-

Ask Ras, if you can find him.

Any other parts-

Talking muscle tissue here. Bony parts get roasted,
made into a stock, which is used as a base for a stew
of the remaining meaty parts.

Phlip

=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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