Food
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moreluck
golden ticket member
moreluck
golden ticket member
moreluck
golden ticket member
oldngray
nowhere special
moreluck
golden ticket member
texan
Well-Known Member
Roast lamb
1. I choose the preasoned package Lamb butterflied not boned Leg of Lamb.
\
2. Turn the lamb fat side up.
3. Garlic cut the garlic in very small slivers, use the knife to cut into the lamb and insert the garlic.
4. Start at 450 for 10 minutes, then turn down to 325 for 22 minutes per pound/
The result. Cover let sit 10 minutes and enjoy.
1. I choose the preasoned package Lamb butterflied not boned Leg of Lamb.
2. Turn the lamb fat side up.
3. Garlic cut the garlic in very small slivers, use the knife to cut into the lamb and insert the garlic.
4. Start at 450 for 10 minutes, then turn down to 325 for 22 minutes per pound/
The result. Cover let sit 10 minutes and enjoy.
Welcome back.................happy hanukkah!Roast lamb
1. I choose the preasoned package Lamb butterflied not boned Leg of Lamb.
\
2. Turn the lamb fat side up.
3. Garlic cut the garlic in very small slivers, use the knife to cut into the lamb and insert the garlic.
4. Start at 450 for 10 minutes, then turn down to 325 for 22 minutes per pound/
The result. Cover let sit 10 minutes and enjoy.
moreluck
golden ticket member
I have had lamb once in my life and that was just a couple years ago. You tend to eat what your mom cooked. I don't remember my mom ever making lamb in roasts or chops or anything.
A neighbor fixed rack of lamb on the grill a couple years ago.........tasted like steak to me.
A neighbor fixed rack of lamb on the grill a couple years ago.........tasted like steak to me.
DriveInDriveOut
Inordinately Right
Man I LOVE poutine. A local restaurant here offers it as an appetizer, along with some good microbrews and a lot of other great food. When it comes to the table my friends look at me like I'm crazy, until they try it......so good.
oldngray
nowhere special
Did your neighbor roast the lamb on a spit in his front yard?
moreluck
golden ticket member
It was racks of lamb and it was on his charbroil grill in the backyard........
gingerkat
Well-Known Member
Agreed, too bad I did it already. Well I just made a bacon cheeseburger and then baked cinnamon coffee cake. Hopefully it won't' smell like a cinnamon crusted bacon cheese halibut was cooked
texan
Well-Known Member
A recent find that I really like.
Choice Tri Tip Roast.
I have had and made London Broil, Rump Roast, Prime Rib but never ran into
Tri Tip until this year.
This cut is the 1 to 2 ½ pound piece of muscle at the bottom of the sirloin.
While it's rich in flavor, it's also low in fat, making it a great steak option
for everyone.
The Tri-Tip is lean so it's easy to roast or grill. It's also referred to as
the "Santa Maria Steak" because that's where it first began its popularity.
The taste of this roast is great!
Choice Tri Tip Roast.
I have had and made London Broil, Rump Roast, Prime Rib but never ran into
Tri Tip until this year.
This cut is the 1 to 2 ½ pound piece of muscle at the bottom of the sirloin.
While it's rich in flavor, it's also low in fat, making it a great steak option
for everyone.
The Tri-Tip is lean so it's easy to roast or grill. It's also referred to as
the "Santa Maria Steak" because that's where it first began its popularity.
The taste of this roast is great!
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