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Recipe for lamb?

Alfredo
post 12.Apr.2007, 07:36 AM
Post #1
Joined: 1.Dec.2005

Baaa, got myself a nice piece of New Zealand lamb for six in the fridge, and wondering how to cook it ...

Any ideas?
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jim747
post 12.Apr.2007, 08:40 AM
Post #2
Location: Umeå
Joined: 12.Aug.2006

If you can get the ingredients in Sweden...

Marinated Lamb

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yoghurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced

Tray Roasted Vegetables:
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Coriander seeds
Nutmeg
Olive oil
Salt and freshly ground black pepper

Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
Bash up the coriander and mint and mix with the yoghurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

Yield: 10 to 12 servings
Prep Time: 25 minutes
Inactive Prep Time: 1 to 24 hours
Cook Time: 50 minutes
Difficulty: Medium
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Muttlestar Galactica
post 12.Apr.2007, 09:10 AM
Post #3
Joined: 4.Jan.2006

That sounds completely mouth watering, though IMPO normally I'd suggest dropping the cooking temp to about 160c and cooking covered for 2 or so hrs for the sake of inner tenderness. (removing cover to crisp).

But I'm not sure what a longer cook would do to your yogurt based marinade.


How would you describe the meat and sinew texture, when you've cooked this recipe?
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*Paulo's Hilton Not Blond*
post 12.Apr.2007, 09:19 AM
Post #4


Yummy yummy... :wink:

I found this website from New Zealand that could be useful and give you some tips! Well the pictures are just mouth watering!

http://www.recipes.co.nz/default.aspx
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The Moozeylicious One
post 12.Apr.2007, 09:59 AM
Post #5
Location: Not in Sweden
Joined: 7.Oct.2006

I just score the joint then rub in torn rosemary and honey.
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B.b
post 12.Apr.2007, 10:09 AM
Post #6
Joined: 12.Mar.2007

im gonna get some lamb tonight
i had roastbeef last monday with sparragus and a cantarrelo sauce with a fresh spinash salad and bulgur with small pieces of cilantro and mushroom garlic and lemon pepper with a touch of olive oil was awesome my guesst where pleased and i should say no one left a crumb...ji.ji. plus :wink: :wink: they went for seconds
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The Moozeylicious One
post 12.Apr.2007, 10:12 AM
Post #7
Location: Not in Sweden
Joined: 7.Oct.2006

oh how rude...they ate every crumb and demanded more??? You must have been so embarrassed b.b laugh.gif
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B.b
post 12.Apr.2007, 10:19 AM
Post #8
Joined: 12.Mar.2007

yeah i was so pissed only if there was a sign of good matters i guess i will defenantly invite more times... :wink: :wink: :wink:
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The Moozeylicious One
post 12.Apr.2007, 10:20 AM
Post #9
Location: Not in Sweden
Joined: 7.Oct.2006

hahaha

Oh crap my name has changed again...I wish TL would sort it out for me
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B.b
post 12.Apr.2007, 10:26 AM
Post #10
Joined: 12.Mar.2007

nysvensk how did that happend...explain...
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The Moozeylicious One
post 12.Apr.2007, 11:22 AM
Post #11
Location: Not in Sweden
Joined: 7.Oct.2006

no idea hon...every 10-15 minutes my account name changes all by itself. I don't know why and nor does the Management. Only way to resolve it is to close the window, re-open and then log back in. Sometimes I can't be bothered as it is too much of a palaver! Maybe I am schizophrenic and that is one of my altered egos??
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B.b
post 12.Apr.2007, 11:28 AM
Post #12
Joined: 12.Mar.2007

but who really are you ny svenk or moozey... laugh.gif laugh.gif laugh.gif
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The Moozeylicious One
post 12.Apr.2007, 11:41 AM
Post #13
Location: Not in Sweden
Joined: 7.Oct.2006

I will give you a clue...

[img]http://i10.photobucket.com/albums/a145/Moozey/cowschikin.jpg[/img]

but I could be wrong
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B.b
post 12.Apr.2007, 12:02 PM
Post #14
Joined: 12.Mar.2007

now i get it...
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B.b
post 12.Apr.2007, 12:03 PM
Post #15
Joined: 12.Mar.2007

now i get it... :wink: :wink:
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