- Post starter
- #25
Friday
Sponsor
Oh yum. It's like Alice Springs Chicken on steroids. Is it stuffed with something too? Or is that just one big damn chicken?
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Good Food
- Post starter Friday
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dutchiedelta
Platinum Member
dutchiedelta
Platinum Member
Leg of Lamb in Red Wine Sauce
1 leg o' lamb, bone-in is better
1 1/2 tblspns olive oil or goose fat
2 - 3 onions, peeled
2 celery sticks
3 - 4 carrots peeled
8 - 10 garlic cloves, peeled
1 1/2 - 2 (750ml) bottles of red wine, the best you can afford
rosemary and thyme, or herb de provence
black and white peppercorns
bunch of parsley (flat leaf preferred)
1 tblspn wine vinegar
salt to taste
Best to use whole bone-in leg o' lamb.
Trim off fat from the lamb and discard fat. Salt and pepper the lamb. Heat
up oil in a dutch oven on the stove. Brown the lamb on all sides, this
usually takes about 10 minutes or so. Drain the fat when finished.
Put lamb in dutch oven. Add 1 1/2 - 2 bottles of red wine (use decent wine,
not the best in the celler but decent). Add quartered onions, garlic cloves
quartered, some salt, and celery sticks cut up. These give the lamb flavor
but are not meant to be eaten.
Alternatively (better, but a bit more fussy): after browning the lamb,
remove lamb, and into the same dutch oven, with about one tablespoon of fat,
dice and put in onions, carrots, and celery. Saute these until the onions
start to brown then proceed with the recipe by adding lamb, wine etc.
In either cheesecloth of a "tea ball" put in a few bay leaves, a bunch of
parsley, about 10 peppercorns (black and white), some herb de provence or
some thyme and rosemary. Put this "bouquet garni" in the liquid with the
lamb.
Add a few tablespoons of wine vinegar and some salt.
Cover tightly as possible and cook in the oven at 425 - 450 degrees or on
the stove. Oven is best because it prevents the bottom from scorching. After one hour, reduce heat to 300* and cook another 3-4 hours.
Turn the lamb over at least once or twice during cooking. Cooking generally
takes about 4 or even 5 hours. You want the lamb to be completely falling
apart so you can eat it with a spoon.
If you add cooking liquid to it during cooking due to evaporation, add broth
rather than water (I use chicken broth) if possible, otherwise add water.
Don't let the liquid level get too low or things will scorch.
When finished remove the lamb, discard the vegetables but keep the sauce.
The sauce is very rich and you should be able to eat the lamb with a spoon!
It tastes as good or better the next day.
1 leg o' lamb, bone-in is better
1 1/2 tblspns olive oil or goose fat
2 - 3 onions, peeled
2 celery sticks
3 - 4 carrots peeled
8 - 10 garlic cloves, peeled
1 1/2 - 2 (750ml) bottles of red wine, the best you can afford
rosemary and thyme, or herb de provence
black and white peppercorns
bunch of parsley (flat leaf preferred)
1 tblspn wine vinegar
salt to taste
Best to use whole bone-in leg o' lamb.
Trim off fat from the lamb and discard fat. Salt and pepper the lamb. Heat
up oil in a dutch oven on the stove. Brown the lamb on all sides, this
usually takes about 10 minutes or so. Drain the fat when finished.
Put lamb in dutch oven. Add 1 1/2 - 2 bottles of red wine (use decent wine,
not the best in the celler but decent). Add quartered onions, garlic cloves
quartered, some salt, and celery sticks cut up. These give the lamb flavor
but are not meant to be eaten.
Alternatively (better, but a bit more fussy): after browning the lamb,
remove lamb, and into the same dutch oven, with about one tablespoon of fat,
dice and put in onions, carrots, and celery. Saute these until the onions
start to brown then proceed with the recipe by adding lamb, wine etc.
In either cheesecloth of a "tea ball" put in a few bay leaves, a bunch of
parsley, about 10 peppercorns (black and white), some herb de provence or
some thyme and rosemary. Put this "bouquet garni" in the liquid with the
lamb.
Add a few tablespoons of wine vinegar and some salt.
Cover tightly as possible and cook in the oven at 425 - 450 degrees or on
the stove. Oven is best because it prevents the bottom from scorching. After one hour, reduce heat to 300* and cook another 3-4 hours.
Turn the lamb over at least once or twice during cooking. Cooking generally
takes about 4 or even 5 hours. You want the lamb to be completely falling
apart so you can eat it with a spoon.
If you add cooking liquid to it during cooking due to evaporation, add broth
rather than water (I use chicken broth) if possible, otherwise add water.
Don't let the liquid level get too low or things will scorch.
When finished remove the lamb, discard the vegetables but keep the sauce.
The sauce is very rich and you should be able to eat the lamb with a spoon!
It tastes as good or better the next day.
- Post starter
- #30
Friday
Sponsor
Drool... Lamb sounds so good right now.
Hehehe "Vegetarian? No problem. I make lamb." :D
(If you've seen My Big Fat Greek Wedding, the above will make sense)
I went all creatures of the night... Must have red meat... Here recently. Couple weeks ago? Well, my time sense hasn't gotten any better. Crap. Recently.
Who says you can't eat steak all day long? No one that's who. Butcher did me a deal on real steak (ribeye) along with tri tip, skirt steak, & flank. Cost less than chicken, the lot of it. Done! On it! Cat in the cream over here. >^..^< Grilling in the rain and all (Hmmm. Maybe where I got this cold). Steak, steak on a stick (kebabs), sandwiches, Philly cheesesteak, chimichuri, carne asada...
Reminded about the glory of tacos, yesterday. They were frozen, but I don't care. They were perfect. Tatertots & cereal today. All out of Fruity Pebbles. Need to go back and see if I can charm my butcher, again.
Hehehe "Vegetarian? No problem. I make lamb." :D
(If you've seen My Big Fat Greek Wedding, the above will make sense)
I went all creatures of the night... Must have red meat... Here recently. Couple weeks ago? Well, my time sense hasn't gotten any better. Crap. Recently.
Who says you can't eat steak all day long? No one that's who. Butcher did me a deal on real steak (ribeye) along with tri tip, skirt steak, & flank. Cost less than chicken, the lot of it. Done! On it! Cat in the cream over here. >^..^< Grilling in the rain and all (Hmmm. Maybe where I got this cold). Steak, steak on a stick (kebabs), sandwiches, Philly cheesesteak, chimichuri, carne asada...
Reminded about the glory of tacos, yesterday. They were frozen, but I don't care. They were perfect. Tatertots & cereal today. All out of Fruity Pebbles. Need to go back and see if I can charm my butcher, again.
dutchiedelta
Platinum Member
We ate Paleo for a few years. If we could afford it, we still would.
Never felt better on a high protein-vegetable-fruit diet.
Never felt better on a high protein-vegetable-fruit diet.
- Post starter
- #32
Friday
Sponsor
LOL... I get all scientifically snarky about the Paleo-diet, just because our diets are soincredibly limited compared to hunting/gathering millennia; there is literally no -legal- way to consume 100s of different kinds of animals/birds, or the thousands of kinds of flora. It's just not doable.
And yet? Yeah. When I'm eating mostly proteins & veg? (Moreover mostly pescatarian, & mostly foods I fished or traded for my own durn self). I feel best.
I've come to the realization it's the marketing that I disagree with. The name. Face. Palm.
dutchiedelta
Platinum Member
Right, off to the Turkish butcher. See if we can score a leg 'o lamb for saturday.
Have to be reminded of why good food is contributing to well being.
Have to be reminded of why good food is contributing to well being.
Some eat to merely live. Some live to merely eat.
dutchiedelta
Platinum Member
Chickenbreast filet, marinated Indonesian style.
Mix ketjap manis, Thai fishsauce, garlic, half an onion, juice of one lemon or lime.
Cut the chicken breasts into 2cm cubes. Mix all.
Leave to marinate overnight.
Cook a good rice. (Basmati or Pandan)
Make satay sauce to go with the meat and vegs.
Stirfry the chicken and stirfry vegetables of choice.
A little shredded coconut or coconut milk enhances the taste.
Note: the ketjap is sweet in taste.
If you can't get that, use a marinate mix of choice and add a spoon of demerera sugar.
Mix ketjap manis, Thai fishsauce, garlic, half an onion, juice of one lemon or lime.
Cut the chicken breasts into 2cm cubes. Mix all.
Leave to marinate overnight.
Cook a good rice. (Basmati or Pandan)
Make satay sauce to go with the meat and vegs.
Stirfry the chicken and stirfry vegetables of choice.
A little shredded coconut or coconut milk enhances the taste.
Note: the ketjap is sweet in taste.
If you can't get that, use a marinate mix of choice and add a spoon of demerera sugar.
OldDoorGunner
Diamond Member
Gotta get me one of these..........
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