what is the best way to cook lamb?

Answer 1

roast or stir_fry, it depends on what cut you have and what flavours you want.

Answer 2

Pressed Lamb

I know this recipe takes over a week to make, but I promise that you will love the outcome.

10 days

INGREDIENTS

1 lb salt
1/2 teaspoon saltpeter
1/4 cup sugar
2 1/2 quarts boiling water
1 lamb breast, double
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon onions, grated
3 tablespoons chopped parsley
1 teaspoon saltpeter

DIRECTIONS

To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
Remove from heat and chill.
Remove bones and sinew from meat and wash and dry thoroughly.
Sew pieces together for large square or rectangle.
Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
Also be sure to cut off all the meat from the bones and spread scraps over the surface.
Roll very tightly and hold with a meat fork while sewing ends and sides.
Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
After 10 days, remove meat from brine and cover with boiling water.
Boil slowly for 2 hours.
Place in press until cold.
If you do not have a press, place between two flat surfaces and place a weight on top.
The weight should be evenly distributed.
Slice thin as a cold cut or on open-faced sandwiches.

Answer 3

Here is the way it was done as I was growing up and it makes a fantastic and simple roast leg of lamb. One leg of lamb rinsed and patted dry. Rub salt and pepper into the lamb over the entire surface. Cut up severa large cloves of garlic into slivers. Stab the ham all over and the point of a shar knife and insert slivers of raw garlic into each stab cut. Slather the entire lamb thickly with Gulden's Brown Mustard (no other mustard quite does it either and certainly no yellow mustard). Cover with foil and slow roast until a meat thermometer says done and the interior is still slightly pink. Let stand 15 minutes and carve. People who have never ever liked lamb think this is awesome!

Answer 4

different part, different cooking. Long or short depends on which part of the lamb meat you use.

Answer 5

Lamb chops withbrown sugar and a touch of vinegar / mix 1/3 cup brown sugar with capful apple vinegar and a touch of water marinade for 4 hours in fridge. broil ,,,,,serve with potato , and salad and rolls, and your choice of vegetable(s)

Answer 6

Put it in a pot, put galrlick paowder paprika, and add any vegetables you enjoy as a side dish with it. Cook on low flame till it is ready to eat. Enjoy.

Answer 7

Roast slowly with plenty of rosemary and garlic - and don't forget the mint sauce.

Answer 8

In the oven with Rosemary

Answer 9

Roast with garlic, rosemary and thyme - the gorgeous aroma will fill your kitchen!

Answer 10

With the wool on.Makes it all nice and crisp.So stick it on a spit and roast it whole outside.Yum!

Chat soon

Love ya Babez
XX

Answer 11

lamb curry