[Sca-cooks] lamb at feast

Susan Fox 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
> delicious!
> Kiri
> 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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