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Here's one that most lambophobes will try......
Joined: Dec 10, 2005
Posted to Thread #2948 at 4:22 pm on Aug 10, 2006
Grilled Thai Leg of Lamb
1 13 1/2 oz. can unsweetened coconut milk
1/2 cup snipped fresh basil
1/2 cup snipped fresh mint
1/2 cup sliced green onions
! Tabls. shredded lime peel
1/4 cup lime juice
2 Tabls. fish sauce
1 Tabls. packed brown sugar
1 tsp. red curry paste
1 Tabls. grated fresh ginger
1 Tabls. minced garlic
2 tsp. coarse salt
1 3-3 1/2 lb. boneless leg of lamb rolled and tied.
For sauce:combine first nine ingredients with 1 tsp. of salt and 1/2 tsp. black pepper. Set aside.
Rub: Combine garlic, ginger, 1 tsp. salt and 1 tsp. ground black pepper.
Unroll lamb and pound to 1 1/2" to 2" thickness.
Rub ginger mixture over meat, plase in a resealable plastic bag and add 1/2 cup sauce. Place in dish and refrigerate 8 hours or so, turning and squishing (my word) occassionally.
Cover and refrigerate sauce.
Remove meat from marinade--the next step I haven't done---use long metal skewers inserted as a X to keep meat from curling.
Arrange coals over drip around and test for medium to low heat. Place meat on rack, cover and grill 50-60 minutes or until thermometer reads 135. Remove and let stand 15 minutes.
Let sauce stand and room temp for 30 minutes.
Slice and and ladle some sauce orver and serve rest on side.
I have adjusted amounts and used dried herbs with good results. People love the sauce, so when I make two legs, I make triple sauce.
Let me know if you find other uses for it, when I have had a tad left over, have served along side grilled fish
Another lamb thing, that I sort of invented when I just could not see the mix of mint jelly and
lamb, but like the mint notion.
I cover a couple of handfulls of dried spearmint with balsamic vinegar and simmer really low for about an hour, cook a bit of garlic in butter or olive oil till soft and add to mint mixture with brown sugar to taste. I do this early in the day and just push it to the back of cooktop till time to strain and serve
Other messages in this thread:
- 2948. About lamb, for what it's worth....I never thought I liked it...but I keep hearing people rave about - Marsha tbay - 2:39am on 08/07/06 (23)
- really? i'm a curious lamb-o-phobe. how long did you marinate? how did you shape it? [NT] - wildwoods - 2:48am on 08/07/06
- I had ground lamb, as I say, I just put it in a zip lock bag and poured the marinade in, about 2 hrs - Marsha tbay - 2:56am on 08/07/06
- Lamb is about the best meat there is......and then so is pork tenderloin good...lamb is.... - joanietoo - 2:59am on 08/07/06
- Lamb is not my friend - skyastara - 4:18am on 08/07/06
- Never tried goat. Lamb has a disticrive flavor that you could love or hate........ - Joe - 5:07am on 08/07/06
- From what I understand, an additional factor is breed of sheep - skyastara - 5:58am on 08/07/06
- Slaughtering your own lamb? Now that's what I call going the extra mile! There was a Mexican - Joe - 2:30pm on 08/07/06
- Curried goat, well prepared, is a treat. A number of years ago, I decided to make some for a - Sylvia - 7:07pm on 08/07/06
- I read an article comparing New Zealand vs. USA lamb. I always thought the NZ meat was considered - hallie in fla - 12:33pm on 08/07/06
- Rec: Repost of Julia Child's Roast Leg of Lamb - MiainMD - 11:51pm on 08/07/06
- Rec: Repost of Parade Magazine's Butterflied Leg of Lamb - MiainMD - 11:56pm on 08/07/06
- Miain, thank you so much for thinking of me! These do sound good. Now for a 'stupid' ? - Marsha tbay - 12:18am on 08/08/06
- Now for a "stupid" answer ... I am a lamb novice myself. - MiainMD - 10:57am on 08/08/06
- Marsha and Miain...another yummy way to do lamb.... - joanietoo - 12:46pm on 08/08/06
- lots of lamb inspiration - will give it a try (if can find it up here). thanks all! [NT] - wildwoods - 3:43pm on 08/08/06
- Joanie, you make it sound so easy...anyway...yes, your ideas sound great! When you have time - Marsha tbay - 6:42pm on 08/08/06
- Yes, Joanie. Please post when you get a chance. Thank you! - MiainMD - 2:47am on 08/09/06
- Here's one that most lambophobes will try...... - Nan - 4:22pm on 08/10/06
- Now this sounds really different, and being a lambophobe, I might just have to try it. [NT] - AngAk - 8:07pm on 08/10/06
- Nan, this looks fabulous! I've printed it to try. Thanks. [NT] - MiainMD - 3:26am on 08/12/06
- Really hope you like it, it has been a hit everytime I've done it, Enjoy!! [NT] - Nan - 2:16pm on 08/12/06
- I always a bit bemused by those who want lamb to taste less "lamby" or fish to taste less "fishy". [NT] - aajay - 3:03pm on 08/13/06
- In my experience, fish that tastes fishy means it is many hours past fresh. [NT] - Curious1 - 4:29pm on 08/13/06