Text 31090, 118 rader
Skriven 2009-11-15 18:29:00 av JIM WELLER (1:123/140)
Ärende: Lamb 3
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butterflied Leg of Lamb with Roasted Vegetables
 Categories: Lamb, Marinades, Smoked, Grill
      Yield: 8 Servings
 
    1/2 c  Oil- olive
      3    Lemons; juiced
      4    Garlic cloves; minced
      3 tb Marjoram; chopped
      2 tb Rosemary; chopped
      6 lb Lamb, leg of; boned and
           -butterflied
           Salt; to taste
           Pepper,  black; to taste
      5 lg Potatoes, baking; cut into
           - 6 lengthwise wedges each
      4 md Zucchini; halved lengthwise
      4    Pepper, bell, red; seeded,
           -halved lengthwise
           Lemon; wedges for serving
 
  Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2
  tablespoons of the marjoram and the rosemary, and marinate the
  lamb in this mixture for 24 hours. Bring the lamb to room
  temperature.

  Heat broiler and broiler pan.  Remove the lamb from its marinade,
  scraping off as much of the herbs and garlic as possible. Season
  with salt and pepper to taste. Place it flat on the boiler pan,
  the thickest part at the back of the pan, and broil for 15
  minutes. Turn the lamb and broil for 13 to 15 minutes longer.
  Remove from the broiler and let stand 10 minutes. Note:  This is
  also an excellent cut for the grill; grill until a slight bit of
  pink remains in the center, either over _low_ direct heat, or
  smoke-roast over indirect heat.

  Let roast rest for 10 minutes before carving, and then slice off 8
  1/2-inch thick slices for the current meal, and then wrap, chill
  and refrigerate the remainder of the meat for use later in the
  week

  Combine the potatoes, the remaining 2 tb. olive oil (or slightly
  more if desired) and salt and pepper to taste in a large roasting
  pan. Place the potatoes in the oven at the same time as the lamb
  goes under the broiler. Roast, tossing once, for 25 minutes.

  Add the zucchini and peppers, tossing them with the potatoes, and
  roast until the potatoes are tender when pierced with a knife and
  the zucchini and peppers are just tender, 12 to 15 minutes more.
  Season with additional salt if necessary, pepper and the remaining
  1 tb. marjoram.

  Reserve 10 potato wedges for hash later in the week. Mound the
  remaining vegetables on a platter and serve with the sliced lamb
  and lemon wedges.

  Note: This recipe is for an oven with a single heating element
  that allows for simultaneous broiling and roasting. In an oven
  with separate heating elements for oven and broiler, roast the
  vegetables first at 450 F., then broil the lamb.  Reheat the
  vegetables in the 10 minutes that the lamb stands before carving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramelized Onion Sauce For Roast Lamb
 Categories: Lamb, Onion, Sauces
      Yield: 4 Servings
 
    1/4 c  Extra-virgin olive oil
      4    Yellow onions, minced
      1 pn Grey salt
           Freshly ground black pepper
      2 ts Minced fresh thyme leaves
           Champagne vinegar
           Salt and pepper
 
  Heat a dry saute pan on the stove over medium-high heat. When the
  pan is hot, tilt the pan and add the extra-virgin olive oil. Add
  the onions, grey salt, and a twist of pepper. Lower the heat to
  medium and saute, stirring occasionally, for 15 to 20 minutes, or
  until the onions are caramelized.
  
  Add 2 teaspoons minced fresh thyme, if using, at end of cooking.
  Remove from the heat and transfer to a blender** (see Chef's Tip).
  Cover the blender tightly. Place a towel over the top of the
  blender and hold down. Pureeing hot liquids can be dangerous as
  they can burst from the blender and scald you. Puree the onions
  until smooth, adding a little water if the sauce is too thick.
  
  Whatever the finished volume is of onions, add 25 percent
  Champagne vinegar and puree until smooth. Caramelized Onion sauce
  can be stored in refrigerator up to a month.
  
  (G*G2 Note) this has to pureed smooth, smooth or it won't be easy
  to squeeze out of a squeeze bottle.
  
  G*G2 }  Thank "Easy Entertaining with Michael Chiarello" from the Food
  Network for this fine recipe, but I have made this squeeze bottle
  sauce and it is terrific.

  From: Mike Stock On Atlanta Cuisine
 
MMMMM

Cheers

YK Jim


... Despite PETA many people still enjoy eating delicious animals.

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