Comments on: Menu for Hope, and Hoping for a Menu http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/ Notes from my kitchen, in which I bake bread and raise a few other matters Thu, 29 Jul 2010 15:23:43 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Susan http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-6000 Susan Thu, 25 Dec 2008 08:01:44 +0000 http://www.wildyeastblog.com/?p=2467#comment-6000 Thanks so much for all the great advice and suggestions. I think I can pull it off! Menu for Hope bids have been made, and I'm keeping my fingers crossed that you all win. Merry Christmas! Thanks so much for all the great advice and suggestions. I think I can pull it off! Menu for Hope bids have been made, and I’m keeping my fingers crossed that you all win. Merry Christmas!

]]> By: Andrew http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5996 Andrew Wed, 24 Dec 2008 16:06:33 +0000 http://www.wildyeastblog.com/?p=2467#comment-5996 I have made a roast leg of lamb under a salt dough crust that was delicious. I'm not close to my books right now, but there are several recipes online to give a sense of how it works. The salt dough locks the moisture in, making it a very forgiving method, and it is a bread-related tip, to boot! Good luck, and happy holiday eating. UE15 I have made a roast leg of lamb under a salt dough crust that was delicious. I’m not close to my books right now, but there are several recipes online to give a sense of how it works. The salt dough locks the moisture in, making it a very forgiving method, and it is a bread-related tip, to boot! Good luck, and happy holiday eating.
UE15

]]> By: Nick http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5995 Nick Wed, 24 Dec 2008 14:59:00 +0000 http://www.wildyeastblog.com/?p=2467#comment-5995 As an alternative to all the roasting suggestions, leg of lamb could also be braised. Simply season the lamb with some salt, sear it all around in a large pot, sweat a mirepoix (diced onion, celery, and carrot) and some garlic, and deglaze with some red wine (enough to have 1" to 2" in the bottom of the pot). Toss some bay leaves in the pot, and add some freshly ground black pepper. Cover the pot, bring everything up to a simmer, and place in an oven at 300 F. Every so often, it might be a good idea to turn the leg over in the liquid, and check for doneness (about 160 F). Some mashed potatoes would probably make a good accompaniment. This won't be quite as luscious as a braised lamb shank (which has more connective tissue to keep things moist), but I think it works nicely. If this qualifies as constructive advice, a ticket for UE10 would be great. Thanks, and good luck with the lamb. As an alternative to all the roasting suggestions, leg of lamb could also be braised. Simply season the lamb with some salt, sear it all around in a large pot, sweat a mirepoix (diced onion, celery, and carrot) and some garlic, and deglaze with some red wine (enough to have 1″ to 2″ in the bottom of the pot). Toss some bay leaves in the pot, and add some freshly ground black pepper. Cover the pot, bring everything up to a simmer, and place in an oven at 300 F. Every so often, it might be a good idea to turn the leg over in the liquid, and check for doneness (about 160 F). Some mashed potatoes would probably make a good accompaniment.

This won’t be quite as luscious as a braised lamb shank (which has more connective tissue to keep things moist), but I think it works nicely.

If this qualifies as constructive advice, a ticket for UE10 would be great. Thanks, and good luck with the lamb.

]]> By: gail http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5994 gail Wed, 24 Dec 2008 14:49:15 +0000 http://www.wildyeastblog.com/?p=2467#comment-5994 If I were doing it, I'd rely on the cooking lamb for dummies recipe that can be found here: http://www.dummies.com/how-to/content/garlic-roast-lamb-with-potatoes.html UE21 (although yours IS the best!) If I were doing it, I’d rely on the cooking lamb for dummies recipe that can be found here: http://www.dummies.com/how-to/content/garlic-roast-lamb-with-potatoes.html

UE21 (although yours IS the best!)

]]> By: Jacqueline http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5993 Jacqueline Wed, 24 Dec 2008 14:31:57 +0000 http://www.wildyeastblog.com/?p=2467#comment-5993 Dear Susan, I found a couple of sites that look promising: http://www.elise.com/recipes/archives/001720roast_leg_of_lamb.php http://www.bestcookvideos.com/2007/08/23/how-to-make-roast-leg-of-lamb/ --> a video! http://www.lambrecipes.ca/recipes_by_cuts/r_boneless_legs.htm --> many ideas for boneless leg or lamb http://www.cs.cmu.edu/~mjw/recipes/meat/lamb/mp-leg-lamb-coll.html --> another collection of leg of lamb recipes My dad loves lamb and I've tried a simple salt & pepper, rosemary, garlic "rub" and then baked it at low heat (~325-350F) until it's juicy and he can't wait any longer to dig in. No need to enter me because I will do some bidding myself for a certain gift card heh heh. Your posts and yeasty wisdom are as great a gift as I can ask for. Good luck, and have a very Merry Christmas! Dear Susan,

I found a couple of sites that look promising:
http://www.elise.com/recipes/archives/001720roast_leg_of_lamb.php
http://www.bestcookvideos.com/2007/08/23/how-to-make-roast-leg-of-lamb/ –> a video!
http://www.lambrecipes.ca/recipes_by_cuts/r_boneless_legs.htm –> many ideas for boneless leg or lamb
http://www.cs.cmu.edu/~mjw/recipes/meat/lamb/mp-leg-lamb-coll.html –> another collection of leg of lamb recipes

My dad loves lamb and I’ve tried a simple salt & pepper, rosemary, garlic “rub” and then baked it at low heat (~325-350F) until it’s juicy and he can’t wait any longer to dig in.

No need to enter me because I will do some bidding myself for a certain gift card heh heh. Your posts and yeasty wisdom are as great a gift as I can ask for. Good luck, and have a very Merry Christmas!

]]> By: SallyBR http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5990 SallyBR Wed, 24 Dec 2008 13:43:21 +0000 http://www.wildyeastblog.com/?p=2467#comment-5990 It would have to be "Lamb you can eat with a spoon" one of the best ways to cook lamb, even if it seems strange to cook it for a long time - it melts in your mouth, the sauce is fantastic, AND it could not be any easier to make here we go for the link: http://www.recipezaar.com/Means-Lamb-You-Can-Eat-With-a-Spoon-23495 UW02 It would have to be “Lamb you can eat with a spoon”

one of the best ways to cook lamb, even if it seems strange to cook it for a long time – it melts in your mouth, the sauce is fantastic, AND it could not be any easier to make

here we go for the link:

http://www.recipezaar.com/Means-Lamb-You-Can-Eat-With-a-Spoon-23495

UW02

]]> By: Ryan http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5989 Ryan Wed, 24 Dec 2008 09:56:03 +0000 http://www.wildyeastblog.com/?p=2467#comment-5989 http://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe/index.html Alton Brown does this on a grill but you can do it in the oven by searing the leg on all sides and placing it in around a 300-350 degree oven until it reaches temperature. UW 27 http://www.foodnetwork.com/recipes/alton-brown/silence-of-the-leg-o-lamb-recipe/index.html
Alton Brown does this on a grill but you can do it in the oven by searing the leg on all sides and placing it in around a 300-350 degree oven until it reaches temperature.

UW 27

]]> By: Cristina http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5987 Cristina Wed, 24 Dec 2008 09:31:06 +0000 http://www.wildyeastblog.com/?p=2467#comment-5987 Merry Chrismas! Merry Chrismas!

]]> By: Molly http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5984 Molly Wed, 24 Dec 2008 07:05:07 +0000 http://www.wildyeastblog.com/?p=2467#comment-5984 make about 8-12 little slits in the fatty part of the lamb and stick slivers of garlic in them. press a little salt and pepper onto the surface, also some dried herbs if you wish. Roast at 500 F for about 20 minutes, then turn the heat down to 375, and scatter some sliced onions and carrots around the meat. Roast another 30-60 minutes, or until the meat is done however you like it (I like mine rare so I go with the shorter time) Let the roast rest for 10 minutes before carving. Meanwhile add about 12 oz chicken or beef stock to the roasting pan and boil it on the stove to get all the browned bits in. Strain the sauce, skim the fat off, and season with a squeeze of lemon juice. make about 8-12 little slits in the fatty part of the lamb and stick slivers of garlic in them. press a little salt and pepper onto the surface, also some dried herbs if you wish. Roast at 500 F for about 20 minutes, then turn the heat down to 375, and scatter some sliced onions and carrots around the meat. Roast another 30-60 minutes, or until the meat is done however you like it (I like mine rare so I go with the shorter time) Let the roast rest for 10 minutes before carving. Meanwhile add about 12 oz chicken or beef stock to the roasting pan and boil it on the stove to get all the browned bits in. Strain the sauce, skim the fat off, and season with a squeeze of lemon juice.

]]> By: Mary http://www.wildyeastblog.com/2008/12/23/menu-for-hope-and-hoping-for-a-menu/comment-page-1/#comment-5983 Mary Wed, 24 Dec 2008 04:43:13 +0000 http://www.wildyeastblog.com/?p=2467#comment-5983 Susan, if you like lamb persillade you might like this recipe from Cook's Illustrated ....http://food.yahoo.com/recipes/cooks-illustrated/115080/roast-boneless-leg-of-lamb-with-garlic-herb-and-bread-crumb-crust. Merry Christmas. UE21 Susan, if you like lamb persillade you might like this recipe from Cook’s Illustrated ….http://food.yahoo.com/recipes/cooks-illustrated/115080/roast-boneless-leg-of-lamb-with-garlic-herb-and-bread-crumb-crust. Merry Christmas.
UE21

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