[Sca-cooks] lamb at feast

Elaine Koogler kiridono at gmail.com
Wed Aug 27 08:59:58 PDT 2008

That sounds wonderful.  But have you tried putting coffee beans in the
slits...then cooking it the rest of the way as you describe?  Really


On Wed, Aug 27, 2008 at 11:31 AM, Susan Fox <selene at earthlink.net> wrote:

> Of course, there is no chocolate in the Northern Hemisphere, from
> Ghirardelli Square to Hershey, PA to John Cadbury's chocolate shop in
> Birmingham.  Nope.
> Meanwhile, back on topic:  my best lamb recipe is not from an historical
> document but very simple.  Leg of lamb, cut with slits, slits filled with
> one-half clove garlic and an equal-sized chunk of candied ginger;  marinate
> in cheap nasty red wine, must be nasty, those tannins degrease and tenderize
> the lamb like nothing else does.  Baste with same while the lamb roasts
> until done.  This is a lamb for non-lamb-lovers;  the only one who ever
> complained was the boy who was allergic to lamb and did not know it before
> trying and liking this dish.
> Selene

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