Grass fed Leg of Lamb: how would you cook it?

[Guest guest]

I have a lovely (and expensive) grass-fed leg of lamb that I'd like to prep=

are. Help! Never

done leg of lamb!

Will it be tough if I don't marinate it in yogurt first (how I have made be=

ef roasts in the

past)? Do I need to alter the recipe I've selected (see below) TIA!

Roast Leg of Lamb

From Rattray,Your Guide to Southern U.S. Cuisine.

This is a roast leg of lamb with mustard glaze and garlic.

INGREDIENTS:

1 leg of lamb, about 6 to 7 pounds

1/3 cup prepared mustard

2 tablespoons soy sauce

1 large clove garlic, crushed and minced

1 teaspoon thyme, crushed

1/4 teaspoon ground ginger

PREPARATION:

Place leg of lamb on rack in roasting pan. Roast uncovered at 325° for 1 ho=

ur. Combine

mustard, soy sauce, garlic, thyme, and ginger; spread mixture over leg of l=

amb. Roast leg

of lamb for about 1 to 1 1/2 hours longer, or until done. Baste leg of lamb=

with drippings

a few times during baking.

[Guest guest]

Hi Hoa ,

The first time i cooked a lamb roast i also had no idea what i was doing --

i did it for a potluck. I have a meat thermometer that shows when lamb is

done. That was the only thing i recall dressing the lamb with as i'm told

it's important not to overcook. It came out very rare but very yummy and

tender. It must have been a hit bc i didn't even get a piece. I'm sure it

would have been better with stuff on it though.

Elaine

> I have a lovely (and expensive) grass-fed leg of lamb that I'd like to prep=

> are. Help! Never

> done leg of lamb!

[Guest guest]

> I have a lovely (and expensive) grass-fed leg of lamb

> that I'd like to prepare. Help! Never

> done leg of lamb!

I always buy deboned leg of lamb, cut it into chunks, and simmer it

in coconut milk flavored with curry or saffron. In fact, flavored

coconut milk is my absolute fave simmering sauce; I also do salmon

filets, tempeh, and chunks of peeled winter squash in it.

[Guest guest]

, that sounds delicious. Can you share more specifics on how you spice

it? I am so unused to using curry and especially saffron.

Elaine

> I always buy deboned leg of lamb, cut it into chunks, and simmer it

> in coconut milk flavored with curry or saffron. In fact, flavored

> coconut milk is my absolute fave simmering sauce; I also do salmon

> filets, tempeh, and chunks of peeled winter squash in it.

[Guest guest]

>I always buy deboned leg of lamb, cut it into chunks, and simmer it

>in coconut milk flavored with curry or saffron. In fact, flavored

>coconut milk is my absolute fave simmering sauce; I also do salmon

>filets, tempeh, and chunks of peeled winter squash in it.

>

>

ANYTHING cooked in coconut milk is yummy! I cook some curry powder

in a dry pan til fragrant. Add oil and sautee some onions. Then add the

coconut milk and salt etc ... then add whatever meat you want. Serve

over rice for folks who like rice, or just eat as is. You can add some

lime juice before serving if you want.

Also " cream of mushroom " soup made with coconut milk is really good.

Coconut milk doesn't curdle.

Heidi Jean