Oil or unsalted butter - for coating 1 Pork Shoulder, 4-to-5 lb Salt & freshly ground pepper Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. PREHEAT OVEN TO 350F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155F. (NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK |
10 oz Ground lamb 2 tb Minced onion 1 tb Chopped fresh parsley 1 tb Chopped fresh mint or 1 1/2 -teaspoon dried mint 1/4 ts Each ground cumin, ground -marjoram, salt, and pepper 2 ts Olive oil 1 ts Lemon juice 1/2 Garlic clove, minced 1/4 ts Paprika In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each. |
1 Leg of young spring lamb 3 Garlic cloves Salt and pepper 4 tb Butter; melted 1 Lemon; juiced 20 sm Potatoes; peeled Salt 2 tb Tomato paste 2 c -Hot water Wash leg of lamb. Slit with sharp knife in various places on both sides of lamb. Slice garlic thinly and insert the slices in slits made in lamb. Season with salt and pepper and brush with melted butter. Squeeze lemon juice over lamb and place in roasting pan, fat side up. Roast at 450 F for 1/2 hour. While lamb is browning, sprinkle potatoes with salt, rub with tomato paste, and let stand for a few minutes. Add potatoes to the baking pan with the water and lower oven temperature to 350 F. Turn and baste the potatoes occasionally during the roasting period. When lamb is done, remove to hot serving platter and keep warm. Increase oven temperature to 425 F and brown potatoes for 20 minutes longer. |
Ingredients | |||
5 | pound | leg of lamb | |
2 | each | garlic cloves, sliced | |
1/3 | cup | olive oil | |
1 | teaspoon | salt (coarse or kosher) | |
1 | pepper, freshly ground | ||
1 | teaspoon | rosemary | |
1/2 | teaspoon | thyme | |
Directions: | |||
Trim lamb of fat. Cut slits about 1/2 inch deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes. Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving. Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally. |
1 Semi-boneless Leg of Lamb -- (2 1/4 lbs) 3 c Pomegranate juice 1/4 c Country dijon mustard -(Grey Poupon) 4 ts Fresh garlic, minced Check out our juice aisle for pomegranate juice. (Cranberry juice can be used in its place). The marinade imparts great flavor to the lamb and provides a tangy, rich sauce. Combine pomegranate juice, mustard, garlic. Completely submerge lamb in marinade. Marinate for 2-3 days. Remove lamb from marinade, save marinade. Place lamb in oven-proof dish, place in preheated 350 oven. Roast for 1 hour, 15 minutes. Let lamb rest outside the oven for 15 minutes before serving. As soon as the lamb is in the oven, strain the marinade twice through a fine mesh sieve. Place in small saucepan, bring to a boil, simmer for 1 hour and 15 minutes. Serve with sliced lamb. Nutritional information per serving (4): 456 calories, 53 g protein, 15.5 g fat (5 g saturated), 15g carbohydrates, 163 mg cholesterol, 505 mg sodium Exchanges: 7 extra lean meats, 1 fruit Copyright Whole Foods Market, 1995, [email protected] (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Mintzias |
1 Leg of Spring Lamb 1 tb Vegetable oil 2 ts Dried mint 1 ts Lemon zest; grated 1 tb Butter 1 sm Onion; minced 3 c Rhubarb; chopped 2/3 c Granulated sugar 1/4 c Lemon juice; fresh Salt Pepper Use fresh or frozen, short-cut, leg of lamb. If using frozen, thaw in refrigerator overnight. Trim any excess fat from lamb and make several slits in meaty side. Stir together oil, half the mint and half the lemon zest. Rub all over leg, making sure it goes into the slits. (Leg can be prepared to this point, covered and refrigerated for up to one day) To make Rhubarb Mint Chutney, melt butter in large skillet over medium heat; cook onion for 3 minutes or until soft. Add rhubarb, sugar, lemon juice, remaining mint and remaining lemon zest. Bring to boil stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 to 7 minutes or until thickened. Season to taste with salt and pepper. (Chutney can be prepared, cooled, covered and refrigerated for up to 2 days.) Place lamb on rack in shallow roast pan; roast, uncovered, in 450F(230C) oven for 15 minutes. Reduce temperature to 325F(160C) and continue roasting for about 1 hour and 15 minutes longer or until internal temperature is 130F(54C) to 140F(60C) on meat thermometer. Remove lamb and let rest for 15 minutes under tent on foil before carving. Accompany with Rhubarb Mint Chutney to serve. |
---------- exported from cookworks for meal-master, v7.0 title: roast rack of lamb categories: entree servings: 8 2 rack of lamb 1 t salt 1 t pepper 1 t thyme 2 t garlic 2 c brown veal stock 1/4 c garlic 1 c fresh breadcrumbs 1/3 c parsley 1 t unsalted butter remove chine bone and separate rack into two halves cutoff ends of bones with a cleaver or saw, reserve for soup trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan place meat, fat side up, on top of the bones season with salt, pepper, and thyme roast @ 450 degrees for 30 minutes, until rare to medium-rare remove from pan, keep warm, leave bones in pan set pan over a moderate flame to caramelize the juices and clarify the fat pour off the fat add garlic to the pan and cook for 1 minute add stock and stir to deglaze the pan and dissolve the drippings heat until reduced by half strain through a chinois, reserving bones for stock degrease as needed season to taste spread the tops of the racks with the softened butter combine the garlic, breadcrumbs, and parsley as the persillade pack the tops of the racks with the persillade brown under the salamander cut between ribs into chops plate 2 chops per portion with 1 ounce jus serve hot ----- |