Text 19918, 75 rader
Skriven 2009-01-20 23:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Rabbit
==================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Rabbit, veal, hog casings? Yeah right... next I suppose you you're
 JW> going to tell me you can get lamb too. [g] 

 DS> I can _get_ it, but I usually can't _afford_ it. =)

I can get lamb (limited cuts: leg roasts and chops) and sometimes
veal but never rabbit. And no I generally can't afford lamb either,
although it was on sale this week and I picked up a leg of lamb for
$4.99 per pound. I almost bought two.

---------- Recipe via Meal-Master (tm) v8.06

      Title: ROAST SADDLE OF LAMB WITH SPINACH-HERB STUFFING
 Categories: Mains, Lamb, Stuffing
      Yield: 8 servings

 2 3/16 kg Lamb saddle, bone in
    Salt
    Black pepper; ground fresh
      3 tb Olive oil
           SPINACH-HERB STUFFING:
    100 g  Butter
      1 sm Onions; diced fine
      2    Garlic cloves; chop fine
      1 bn Spinach leaves; rinsed
      1 tb Thyme leaves
      1 tb Parsley leaves; chopped
      1 tb Chervil leaves; chopped
      1 ts Salt
      1 ts Black pepper; ground fresh

  This is definitely a dinner party dish to impress & you'll need to
  ask your butcher for help. The saddle is made up of the two loins
  from each side of the lamb's back that are held together by the
  surface layer of fat that finishes in long flaps.
  
  TO PREPARE THE STUFFING; first melt the butter in a large
  heavy-based frypan over medium heat. Sweat the onion & garlic for
  5-10 minutes till soft, but not coloured. Remove the heat & leave
  to cool.

  Bring a large saucepan of water to the boil & blanch the spinach
  leaves for 30 seconds. Drain well, squeezing to extract as much
  moisture as you can. Cool the chop roughly. Put the spinach in a
  food processor or liquidiser with the fresh herbs, salt & pepper.

  When ready to cook, preheat your oven to 200 C. Lay the saddle of
  lamb, skin-side down, on your work surface. Season lightly then
  spread on spinach-herb stuffing as evenly as you can, leaving
  a border around the edge. Close up the saddle.

  Heat the oil in a heavy-based roasting tin & brown the lamb all
  over. Transfer to the oven & roast for 14 minutes for rare, 18
  minutes for medium-rare, or 25 minutes if you like it well-done.

  Remove from the oven & leave to rest for 10 minutes in a warm
  spot. Remove the string, carve into thick slices & serve with your
  choice of accompaniments.

  From: HERALD-SUN, 23 DEC 2008, www.heraldsun.com.au
  By: ADRIAN RICHARDSON
  Typed by: KEVIN JCJD SYMONS

-----

Cheers

YK Jim


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