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Dipo
Member
04-23-2002
| Thursday, April 13, 2006 - 9:58 am
I am trying to figure out what to do for dinner plans on Easter Weekend. I usually do Ham and Scalloped potatoes but was thinking something different might be in order. Not really into Lamb, which is what I have seen mentioned alot. Anyone have any ideas or plans??
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Eeyoreslament
Member
07-20-2003
| Thursday, April 13, 2006 - 10:17 am
I go to the drug store, pick up 4 bags of easter candy, and sit alone watching TV, pigging out. I went yesterday, and bought my first two bags. I highly recommend the caramilk eggs for starters, followed by a nice serving of lindt eggs, with an easter Toblerone bar for dessert.
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Dipo
Member
04-23-2002
| Thursday, April 13, 2006 - 10:23 am
LMAO, eeyore, I had never thought of an all sugar feast!!
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Texannie
Member
07-16-2001
| Thursday, April 13, 2006 - 11:18 am
I usually do a brisket.
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Herckleperckle
Member
11-20-2003
| Thursday, April 13, 2006 - 12:18 pm
I am considering making my lamb shish kebobs. Lots of prep work, but then a tasty breeze.
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Ddr
Member
08-19-2001
| Thursday, April 13, 2006 - 12:24 pm
Usually crawfish etouffee or boiled crawfish. Don't know what we're doing this year.
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Landi
Member
07-29-2002
| Thursday, April 13, 2006 - 12:28 pm
leg of lamb with a rosemary garlic salt rub.
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Hussy
Member
08-06-2004
| Thursday, April 13, 2006 - 1:11 pm
never had lamb, does it taste like chicken? lol
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Mameblanche
Member
08-24-2002
| Thursday, April 13, 2006 - 1:54 pm
Per dh's request: Fish on Friday and Lamb chops on Sunday or Monday
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Herckleperckle
Member
11-20-2003
| Thursday, April 13, 2006 - 2:20 pm
No, Hussy! It has a distinct, kinda gamey taste that you either like or don't. Does not have the versatility of chicken--in that it doesn't hide much behind marinades, rubs, etc.
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Mameblanche
Member
08-24-2002
| Thursday, April 13, 2006 - 2:26 pm
Hussy - We love lamb - but it depends some are literally stinky. And some are lovely. We use mint jelly generously on it. Some use mint sauce, but I am not a fan.
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Texannie
Member
07-16-2001
| Thursday, April 13, 2006 - 2:33 pm
make sure you get LAMB and not mutton! LOL
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Herckleperckle
Member
11-20-2003
| Thursday, April 13, 2006 - 2:38 pm
I don't use mint at all--don't care for it. I used to make leg of lamb all the time, typically using a kosher salt rub with slivered pieces of garlic stuck in little pits all over--made by the tip of my knife. I think the marinade tames the gaminess of lamb--and I guess that's why we like shish kebobs in our family so much. Its flavor stands up so much better than beef when it comes to a kebob.
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Texannie
Member
07-16-2001
| Thursday, April 13, 2006 - 2:40 pm
Yogurt is also good with lamb too.
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Herckleperckle
Member
11-20-2003
| Thursday, April 13, 2006 - 2:53 pm
Oh, that makes sense and sounds good, Annie!
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Texannie
Member
07-16-2001
| Thursday, April 13, 2006 - 2:59 pm
this is a good recipe Boneless Leg of Lamb With Yogurt Marinade 2 cups whole-milk yogurt 4 cloves garlic, peeled and chopped 1 cup loose-packed mint leaves, stems removed and leaves sliced ½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon sea salt ¼ teaspoon fresh-ground black pepper 1 (approximately 4-pound) boneless leg of lamb In a bowl, combine the yogurt, garlic, mint, cinnamon, nutmeg, salt and pepper. Place the lamb, fat side up, in a nonreactive roasting pan and cover with the yogurt mixture. Refrigerate about 1 hour. When ready to cook, preheat the oven to 350 degrees. Place the lamb covered with the marinade in the oven and cook 12 minutes per pound for medium rare (about 50 minutes for a 4-pound roast); adjust to your preferred doneness. Remove from the oven and let rest, covered, about 10 minutes for the juices to be reabsorbed. Carve into 1/4-inch-thick slices and arrange decoratively on a serving platter. Makes 6 to 8 servings. Per serving (using a lean cut): 322 calories, 37 percent calories from fat, 13 grams total fat, 5 grams saturated fat, 138 milligrams cholesterol, 4 grams carbohydrates, .40 gram total fiber, 3 grams total sugars, 4 grams net carbs, 44 grams protein, 172 milligrams sodium. Per serving (using a regular cut): 407 calories, 47 percent calories from fat, 21 grams total fat, 9 grams saturated fat, 159 milligrams cholesterol, 4 grams carbohydrates, .40 gram total fiber, 3 grams total sugars, 4 grams net carbs, 47 grams protein, 182 milligrams sodium.
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Texannie
Member
07-16-2001
| Thursday, April 13, 2006 - 3:00 pm
so is this one 2 1/2 pounds lamb shoulder, cut into 1-inch cubes 1 sweet onion, such as a Walla Walla, cubed 2 cloves garlic, chopped 1 orange, zested 3 oranges, juiced 2 tablespoons chopped fresh mint 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Chile-Yogurt Sauce: 1 cup whole-milk yogurt 2 cloves garlic, minced 2 teaspoons cumin seeds, toasted and ground 1 tablespoon chili powder, toasted Salt and freshly ground black pepper To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours. While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve. To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness. Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.
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Texannie
Member
07-16-2001
| Thursday, April 13, 2006 - 3:01 pm
a really basic sauce. see it alot on gyros Cucumber Yogurt Sauce 8-ounce carton plain low-fat yogurt 1/3 cup seeded, chopped cucumber 2 tablespoons finely chopped onion 1 clove garlic, crushed 1 teaspoon sugar In medium bowl, combine all ingredients; mix well
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Landi
Member
07-29-2002
| Thursday, April 13, 2006 - 3:03 pm
the other part is getting the BEST lamb you possibly can. i prefer new zealand. i make a paste of sea salt, fresh chopped rosemary and cloves of garlic. and then i do the little knife thing that herkie talked about and rub it ALL OVER. then bake.
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Texannie
Member
07-16-2001
| Thursday, April 13, 2006 - 3:11 pm
yum, that sounds good, Landi! and absolutely on the best lamb possible!!!
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Herckleperckle
Member
11-20-2003
| Thursday, April 13, 2006 - 3:19 pm
ITA, landi and Annie. I buy New Zealand, too.
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Teachmichigan
Member
07-22-2001
| Thursday, April 13, 2006 - 8:36 pm
I was going to post something similar, Tex -- the only difference w/my yogurt sauce was that it was only yogurt, cukes, dill weed and a tiny bit of salt. Absolutely delicious on any kind of lamb!
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Oldtex
Member
03-06-2006
| Thursday, April 13, 2006 - 9:37 pm
Texannie, in that sauce, why do you take the seeds out of the cucumber? I know a lot of recipes say to do this, but I kind of like the seeds. My & dh plans are to go to my MIL, and you never know what's on the menu. She comes up with some crazy combinations! We have a family reunion at her house, and the family is getting too large for her house. Makes for a hectic Easter. Before we go over there dh & I usually go to Sunrise Services (weather permitting). This is what dh & I feel Easter is about. Of course, the small nieces & nephews are cute to watch hunting eggs filled with prizes & money.
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Texannie
Member
07-16-2001
| Friday, April 14, 2006 - 1:14 am
Teach, in reality, that's what I do too! LOL Oldtex, there are two schools of thoughts on taking the seeds out. One is that it helps cuts down on the liquid in the dish (kind of like seeding a tomato) and the other is that cukes sometimes cause gas in people and taking the seeds out helps prevent that. we go to sunrise too. what part of tx are you in, i am in Houston.
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Landi
Member
07-29-2002
| Friday, April 14, 2006 - 6:19 am
here's my recipe for leg of lamb. i got it off epicurious a few years ago. LEG OF LAMB WITH GARLIC AND ROSEMARY Active time: 15 min Start to finish: 2 1/2 hr 1 (7-lb) semiboneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied 4 garlic cloves 1 tablespoon fine sea salt 2 tablespoons chopped fresh rosemary 1/2 teaspoon black pepper 1/4 cup dry red wine or beef broth Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes. Preheat oven to 350°F. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare). Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb. Makes 8 servings. Gourmet Gourmet Entertains May 2001
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