What cooking time and temperature would you recommend if doing in oven or
stove top? Thanks.
-----Original Message-----
From: Penny Reeder via Cookinginthedark
Sent: Sunday, May 24, 2015 12:44 PM
To: cookinginthedark@acbradio.org ; john mcconnell
Subject: Re: [CnD] Question and recipe for leg of lamb
Hi, A clove of garlic is one of those little seed-like pods. The whole
clump of cloves is called a garlic bulb!
Here's a similar recipe that I make for leg of lamb with potatoes in
the crock pot. It's delicious. (I don't bother with the gravy though.)
Garlic Roasted Leg Of Lamb 1-3 to 4 pound
boneless leg of lamb 3 tablespoons of olive oil 1/2 cup of white wine
5 potatoes, peeled and sliced 4 cloves of fresh garlic, peeled 1
teaspoon of garlic powder 1 teaspoon of dried rosemary spice 1
teaspoon of salt 1/2 teaspoon of Pepper Add the garlic powder, dried
rosemary, salt and pepper in a small bowl and blend the spices
together well. With your hands, rub the spices all over the lamb. Put
the 3 tablespoons of olive oil in a large skillet and brown the lamb
on all sides. Place the sliced potatoes evenly across the bottom of
your crock-pot. Remove the browned leg of lamb from the skillet and
place it on top of the potatoes in the crock-pot. Add the wine to the
skillet and quickly bring it to a boil then shut off the heat. Pour
the wine and any meat scrapings into the crock-pot around the leg of
lamb. With a knife, slit 4 holes down into the top of the lamb meat in
different places and push the 4 cloves of garlic down into the holes
in the top of the meat. Cover the crock-pot with the lid and cook on
low or auto (automatic) heat for approximately 8 hours or until the
leg of lamb is cooked through. Use the juices in the bottom of the
crock-pot for gravy by adding 1-2 tablespoons of cornstarch to about a
1/2 cup of water, stir well and add that to the meat juices while the
juice is still hot.
On 5/24/15, john mcconnell via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
Hello List:
Pardon my ignorance, but when a recipe calls for a clove of garlic, does
it
call for the little thing that looks like a seed, or does it call for the
whole garlic?
I prepared a leg of lamb as follows:
3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped, 1/2 cup
of
water.
Take the netting off of the leg of lamb, rub it with a little pepper, and
if
so desired some garlic powder.
Put it into a crockpot, and then the vegetables on the top of it.
Pour the water on the side, and not onto the meat and vegetables.
Put the crockpot on high for 4-6 hours, or low for 10-12 hours.
I couldn't find a recipe in any cookbook, that coordinated whit what we
have, so I thought outside of the box.
The lamb came out really yummy!
If anyone has any different lamb recipes, please share them.
Last note: When putting recipes into the list, remember, that some of are
totally blind, and cannot tell when something is golden brown, or there is
not pink in it, either meat, or something else. Just a friendly reminder.
Thanks for reading, and hoe you like this recipe.
Regards,
John and Carol McConnell
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