Comments on: Ramblings About Our Trip to the UK

By: Luma

Luma — Wed, 20 Feb 2008 21:03:28 +0000

Welcome back, welcome home and welcome to lamb.

Lamb is one of the mainstays of middle eastern cooking and is the traditional meat served on Christian holidays across the middle east. It is a meat that with the right herbs and spices can be given a different ethnic twist which will give it a different taste. Italian, Greek, Middle Eastern (Arabic and Jewish), French, Scottish, English, etc. etc.

I’m so glad you’re back but it’s so WONDERFUL to hear about your trip. Please don’t hesitate to tell all about it. I love all things English!!

By: Nancy Ann

Nancy Ann — Tue, 19 Feb 2008 04:39:38 +0000

Meghan,
I sent you an email response to your question….hope you received it!

By: Ruth Turner

Ruth Turner — Mon, 18 Feb 2008 20:18:50 +0000

We are originally from the South so we think all meat tastes best hot off the grill. Here’s a grilled lamb recipe. The citrus marinade takes away any gamey flavor.

I buy an already boned leg of lamb from Costco or you can have your butcher take the bone out for you. *Note: one leg can serve at least 8 adults.

To make the marinade:
2 cups pineapple juice
1/2 cup lemon juice
1/2 cup honey
3 crushed garlic cloves
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon salt

Stir all this together well and pour into a very large plastic bowl with a lid. Put lamb in and refrigerate for 36 hours. I turn my meat halfway through the time.

What you are doing is breaking down the meat with the acid of the juice to tenderize it and also adding some wonderful flavor into it. We have had many people, who don’t eat lamb, eat up heartily.

Now just barbeque, on medium for 45 minutes turning and watching regularly. The sugars from the juices can cause the meat to burn.

By: Crystal

Crystal — Mon, 18 Feb 2008 17:50:41 +0000

Okay, if you have never cooked a leg of lamb you must try it. It is wonderful! I started serving leg of lamb for Easter dinners about four years ago. Nancy, the C & L Lockers sells a really nice Leg of lamb around Easter, but Winco does as well. The C & L Locker sells the lamb on the bone and it did taste better, but it was a little morel $$$. ( I am sure you can ask them to de-bone it if you prefer.) I prefer it with the bone in because the flavor is better (in my opinion), but with or without the bone this is a good way to prepare it:
Rub olive oil all over the lamb and cut slits into the lamb by stabbing a paring knife straight in point first. Make a stab hole 1-2 inches deep and stuff the hole with a pealed clove of garlic. Repeat this process at least 15-20 times. Then make a rub with 2 Tbls of Rosemary, 1 1/2 Tbls of Salt and 4 tsp of Pepper and rub this over the outside of the Lamb. This truly is amazing. Oh.. and the gravy….WOW! I bake the lamb in the oven @ 350 degrees until the internal temp is 140. Take it out of the oven and let it rest with foil over it for 10 minutes. This will bring the temp to about 145-150.(Medium done.) Make gravy from the dripping with cream and serve with sliced Lamb. I think lamb is best tasting when cooked to medium done,(145-150 degrees). If you would perfer for it to be well done, cook the lamb until the internal temp is 160 and then let it rest out of the oven for 10 minute. The temp will rise to 170 while it rests.
This is a wonderful Sabbath meal or served for a Holiday Feast. This is well worth the work. Easter is a good time to buy a leg of lamb because it sells for cheaper, much like a Turkey for Thanks Giving. I usually buy two, I use one for easter and save the other one for another time because the price is so much better at Easter time. Easter is just around the corner, do you feel adventurous? Happy Feasting.

By: ladyrita

ladyrita — Mon, 18 Feb 2008 17:30:14 +0000

Fun to hear about your trip!

By: Meghan

Meghan — Mon, 18 Feb 2008 17:16:27 +0000

I’ve never posted here before but I love your blog and check it regularly! Welcome back.

I don’t know if you can help me here but my brother is going to start in a master’s program at Sheffield University in England next fall and we are trying to do some research to find a good local church in which he can participate. Do you or Bekah (or maybe even their pastor) know of anybody in the Sheffield area, by any chance? It would be wonderful if he could make some connections there before he left!

By: Abra

Abra — Mon, 18 Feb 2008 14:14:54 +0000

I love the challenge of cooking lamb! I’ve never done a whole leg, but I’ve worked with smaller portions. I think its fun to try to infuse it with fresh, bright flavors to cut down the fatty taste. It can be so yummy!

Glad to hear you had so much fun! Thanks for sharing!

By: Nancy Ann

Nancy Ann — Mon, 18 Feb 2008 00:43:08 +0000

Okay, the porridge recipe. Well, I bought a box of oats (Scott’s Porage Oats) in the UK, but I don’t see why the ol’ American oats couldn’t work as well. The main difference is cooking the oats with milk instead of with water. The recipe on the box was for 45g of oats and 310 ml of milk. Luckily, I have a scale that I used to weigh the oats, and my purex measuring cup has a side with the ml measurements. I popped it in the microwave for 3-4 minutes, stirred, and presto! Then after scooping it into Doug’s bowl, I added brown sugar and a little half and half, and it was just like Bekah’s!

By: Valerie (Kyriosity)

Valerie (Kyriosity) — Mon, 18 Feb 2008 00:16:26 +0000

Speaking of Stonehenge, this video is very fun.

By: Katherine

Katherine — Sun, 17 Feb 2008 17:43:13 +0000

Do please share the porridge recipe…