barbedaykitchen | Entries tagged with meat: lamb

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Asp got ahead of me because I was being lazy, but here's what I did for dinner on Saturday!

From Heroes Feast again, Braised Lamb.

Straight up: this recipe and I had some fights, because I took the instructions too literally. Also, I had bought the wrong version of the cut of meat intended, but I managed to get it to come out tasty anyway.

I reduced the recipe by about 2/3rds because I did not need to feed six people. Therefore you get those proportions.

Ingredients: ( Ingredients )

Preparation: ( preparation )

Remove the twine, slice your lamb, either pour the onion sauce over it on a serving platter or in plates/bowls, and serve.

I should have made rice to go with, but I didn't think of it early enough.

Asp says it was delicious, and I happen to agree.

senmut

2 pounds lamb, boneless leg, for around 27 bucks.

My rub was:
Marjoram
Rosemary
Rosehips
Fennel

Grind all herbs into powder-ish substance. (I love mortar and pestle!)
Add to lemon juice.
Add olive oil.

Proportions = just enough to make a bit of a paste, to be honest.

The Internet offered 450 as the temp (Fahrenheit). I tend to cook on 350, at longer times. My compromise was 400.
Without removing the net, I rubbed the paste all over. I then put it in a roasting pan, and added a smidge of water.
Next time, go with 350. Carefully keep any and all blood into the pan. The lamb was good, but those two things would have made it AWESOME.