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On Mon, Aug 30, 2004 at 07:12:26PM +0100, Bob Walker said: > Today i was going to do some roast lamb ( boneless shoulder ) however this > plan was scuppered by the disappearance of my roasting tin during my > recent move. So I have decided to ask you all for your suggestions on how > I should prepare my lamb once i have acquired a roasting tin on the > morrow. I was going to just cook it as is on a bed of chopped onion. Funnily enough I did a leg of lamb as a spontaneous dinner party esque affair on Saturday night. I ... 1. Stabbed it alot with a knife. 2. Stuffed garlic into the stab holes. 3. Grated the zest of a lemon and smeared that over it. 4. Squeezed over the juice of the lemon 5. Sprinkled over a fairly large quantity of coarse rock salt to form a crust 6. Whacked it in the oven at 220 degrees celcius for 20 minutes then turned it down to 180 and left for a couple of hours Served with sort of smashed potato with rosemary and garlic (mmm, more garlic), roasted cherry tomatos and ramiro peppers (big like a normal pepper, look like a chilli, taste about half way between the two) and some sliced courgettes fried off in olive oil until they caught sightly and then drizzled with balsamic. > Also, while im here. Suggestions for parsnips other than roasting. Mashed. Lovely. Simon
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