[Sca-cooks] Any good Lamb recipes?

[Christine Seelye-King]

I got a clay roaster for Christmas that I just sent on its inaugural run
today with a boneless leg of lamb.  I rubbed/stuffed it with an entire
head of garlic, roughly chopped, some olive oil, red wine vinegar, dried
marjoram and oregano, salt and pepper.  I threw in some chunked up red
potatoes and started it in the soaked clay cooker in a cold oven, put it
on 425 and took it out a little under 90 minutes later.  Oh, my gawd, it
is so tender and flavorful.  
Yum.
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org] On
Behalf Of TheBard3
Sent: Sunday, January 08, 2006 2:18 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Any good Lamb recipes?

While I do like my lamb on the rare side I have to point out that well
cooked lamb can be quite good if done right.  Had a friend once who was
a
photographer and also loved to cook.  Made a  Moroccan dish once that
was
called meshwi (not sure about the spelling...).  It was basically lamb
that
was pit roasted till it just about fell off the bone.  If I remember
right
it was rubbed with a mix of butter, garlic, salt, cumin, black pepper,
sweet
paprika and cayenne.

I know the last two spices are OOP but I'm sure something can be
substiuted
with not much change.  But I have to say that is was a very good dish,
and
if roasted in a covered pan could be done in an oven.  The only thing I
think you'd have to do is find some way to seal the roasting pan really
well, like a plain flour dough.

So don't discount well done lamb, it can be done.

James

_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks