Leg 'o' Lamb - Page 4

divine · 08-07-2008, 11:45

Quote:

Originally Posted by Jonny69

Got a link to the gas/leccy SPS argument? I like a bunfight me

http://www.theselfpreservationsociet...ead.php?t=7289

As with anything on there, it'll be full of bad language but I don't think there are any NSFW images...

iCraig · 08-07-2008, 20:58

Just had a chuckle at that, funny when he lets his "mate" post to back him up.

Gnat · 08-07-2008, 21:04

It was meant to be a serious thread

iCraig · 08-07-2008, 21:08

It got VERY serious.

jmc41 · 08-07-2008, 21:17

I think my favourite one has got to be "Quite. Anyone that has studied physics past GCSE (or probably even at GCSE) will know exactly why a big piece of metal changes temperature slower than a flame."

Only really use the microwave for baked potatoes, not often having the time to use the oven.

Lomster · 08-07-2008, 21:17

Quote:

Originally Posted by LeperousDust

How many rounds do you have if you cut a sandwhich in half?

One. The British Sandwich Association says so.

Daz · 09-07-2008, 10:46

This thread has become the definition of off topic

I think you should all come round and cook my lamb for me. We have gas hobs, fan ovens and a microwave - knock yourselves out!

loki · 11-07-2008, 19:33

I got a nice recipe out of Jamie Olivers Italy cook book with a leg of lamb. It's quite indulgent & calorific in all the wrong ways but it tastes absolutely fantastic. Unfortunately I have lent the cookbook to my sister in law so I can't give you the exact details but in essence this is it.

Get yourself a really fresh leg of lamb from the butchers. Score and stuff with Rosemary & Garlic. Then bake for about 2-2 1/2 hours on gas mark 4.

Get yourself 2x aubergines, red onions, anchovies parsley, 4 cloves of garlic red wine vinegar two tins of tomatoes, fresh basil & parsley. Half a bottle to a bottle of a full bodied red. Salt & Pepper to season

Roughly slice the onions and fry for a few minutes in Olive Oil. Whilst cooking cut the aubergines into big quaters and add to the frying onions and the 4 cloves of garlic. Slow for a further minute or so. Then add the two tins of tomatoes and 4 tablespoons of red wine vinegar. Add in the basil and the red wine. Reduce the heat down and cook for 10 minutes. Then add the anchovies and maybe a little more red wine and season to taste. Cook for another 10 minutes or so.

Now remove the leg of lamb from the oven and add the sauce you have made mixing in all the juices from the lamb with your sauce. Put back in the oven and cook until the lamb is to your satisfaction.

Remove from oven and separate the chunky sauce from the lamb. Add some torn up parsley to the sauce. Put Sauce in a big serving dish with the lambs leg on a separate plate.

Serve for 2 - 4 with some crusty bread and a large bottle of Shiraz. Slice off meat how you like, dip bread in the sauce with the lamb. The perfect rustic way to cook lamb.

First time I cooked this, I missed out the anchovies. Big mistake. The Anchovies dissolve to nothing but they bring togther the oiliness of the Lamb along with the acid of the Red wine vinegar and red wine.

08-07-2008, 20:58	#32
iCraig iCustom User Title Join Date: Jul 2006 Posts: 2,250	Just had a chuckle at that, funny when he lets his "mate" post to back him up. __________________

08-07-2008, 21:08	#34
iCraig iCustom User Title Join Date: Jul 2006 Posts: 2,250	It got VERY serious. __________________

09-07-2008, 10:46	#37
Daz The Stig Join Date: Jun 2006 Location: Swad! Posts: 10,713	This thread has become the definition of off topic I think you should all come round and cook my lamb for me. We have gas hobs, fan ovens and a microwave - knock yourselves out! __________________ apt-get moo

11-07-2008, 19:33	#38
loki Vodka Martini Join Date: Sep 2007 Location: Manchester UK Posts: 871	I got a nice recipe out of Jamie Olivers Italy cook book with a leg of lamb. It's quite indulgent & calorific in all the wrong ways but it tastes absolutely fantastic. Unfortunately I have lent the cookbook to my sister in law so I can't give you the exact details but in essence this is it. Get yourself a really fresh leg of lamb from the butchers. Score and stuff with Rosemary & Garlic. Then bake for about 2-2 1/2 hours on gas mark 4. Get yourself 2x aubergines, red onions, anchovies parsley, 4 cloves of garlic red wine vinegar two tins of tomatoes, fresh basil & parsley. Half a bottle to a bottle of a full bodied red. Salt & Pepper to season Roughly slice the onions and fry for a few minutes in Olive Oil. Whilst cooking cut the aubergines into big quaters and add to the frying onions and the 4 cloves of garlic. Slow for a further minute or so. Then add the two tins of tomatoes and 4 tablespoons of red wine vinegar. Add in the basil and the red wine. Reduce the heat down and cook for 10 minutes. Then add the anchovies and maybe a little more red wine and season to taste. Cook for another 10 minutes or so. Now remove the leg of lamb from the oven and add the sauce you have made mixing in all the juices from the lamb with your sauce. Put back in the oven and cook until the lamb is to your satisfaction. Remove from oven and separate the chunky sauce from the lamb. Add some torn up parsley to the sauce. Put Sauce in a big serving dish with the lambs leg on a separate plate. Serve for 2 - 4 with some crusty bread and a large bottle of Shiraz. Slice off meat how you like, dip bread in the sauce with the lamb. The perfect rustic way to cook lamb. First time I cooked this, I missed out the anchovies. Big mistake. The Anchovies dissolve to nothing but they bring togther the oiliness of the Lamb along with the acid of the Red wine vinegar and red wine. __________________ PC & Console LAN 9th-11th July

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08-07-2008, 21:04	#33
Gnat BZZZZZZZZZZZzzzzzzzzzz Join Date: Jun 2008 Location: Manchester Posts: 500	It was meant to be a serious thread

08-07-2008, 21:17	#35
jmc41 Absinthe Join Date: Mar 2007 Posts: 1,070	I think my favourite one has got to be "Quite. Anyone that has studied physics past GCSE (or probably even at GCSE) will know exactly why a big piece of metal changes temperature slower than a flame." Only really use the microwave for baked potatoes, not often having the time to use the oven.