[Sca-cooks] Re: Liver and Lamb, for Jadwiga.

[she not]

7. Liver and Lamb, for Jadwiga. (Phlip)

As far as lamb goes, either quick cook a chop just as you would a filet
mignon- garlic and/or rosemary and/or mint (forget the mint jelly- it's
totally useless as near as I can tell)

yes, i've never understood mint jelly myself..mint sauce, now, is addictive at first taste. generously sprinkle fresh mint with sugar, mince fine, and put in a serving bowl. pour over malt!!!! vinegar- about 1/3+ mint to vinegar, and let it stand several hours. Use a spoon to sprinkle it on slices of roast (or chops). It goes well with the gravy, and cuts any of that "gamy" taste (ie. the creepy sensation that the fat is coating your entire mouth and tongue) that you get with old lamb or western sagebrush fed mutton.  (you can boil mint with sugar and diluted vinegar,too, it will keep better but is nowhere near as good) Hving grown up in the west, where sheep are grown but never eaten, I was introduced to lamb with mint sauce in England and Wales and it quickly became my favorite meat. a lot of western "I hate meadow maggots and I won't eat 'em" types have changed their minds given mint sauce on roast lamb.

 are good spices to use.Alternatively, roast a leg of lamb to rare. A good way to prep it is to cutslits in it and slip garlic bits into the slit- sprinkle with rosemary toroast, 

I "lard" meat with by cutting slits, pouring in salt, pepper and herbs;rosemary for lamb, thyme for beef, etc, and pluggin the slit by shoving  slivers of garlic on top of the mix.

another good lamb recipe is stuffed shoulder of lamb from Mrs Beeton, for serious carnivores. shoulder is long braised with a mirepoix of  root vegetables (parsnip, turnip, swede, onion, carrots, with diced bacon and shin of beef, all of which eventually melts into a thick sauce that tastes like pure essence of meat. I never bother with the stuffing, because it's a pain to debone.

. But, plan on eating the meateither rare or medium rare.
Both meats, liver, and lamb are best rare, though for different 
reasons. Inthe case of liver, the more you cook it, the more it moves into that 
nastytexture that is so off putting. In the case of lamb, the more you cook it,
the stronger the mutton flavor becomes. 

I agree. As for liver, i was converted by japanese "nira reba"    (garlic chives liver) which is thin slices of liver quickly stirfried with lots of fat garlic chives, and a dash of diluted soy sauce. I use garlic and green onions because I can't get enough nira for this dish.

And apropos of the grete pye's mid east origin: there are moroccan dishes of phyllo style crepes layered with lamb, veggies and a fried egg..good pictures  ofhte process in the Time/Life international food series- I think they're in the one called a Quintet of Cuisines.

Gisele


		
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