[Sca-cooks] lamb at feast
selene at earthlink.net
Wed Aug 27 09:04:25 PDT 2008
Oh wow. I need to try that next. Like, there's a war this weekend, I
wonder if my camp-mates will mind?
By the way, Mercy has asked about you lately, how are you? [Baroness
Asakura Machime aka Mercy the Potter.]
Elaine Koogler wrote:
> 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.
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