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Leg o' Lamb & Scotch Broth

post #1 of 3
Thread Starter 
I have a juicy leg of NZ lamb thawed out and ready to be cooked. Any suggestions of how to turn this hunk of meat into an excellent, yet simple meal? Does one need to marinate it long, or just throw it in the oven with some veggies and taters?

Also, I'm planning on using the bones and scraps of meat for Scotch broth afterwards. I know that typically mutton is used, but I'm thinking lamb will work as well. So, any suggestions how how to prepare this too?
post #2 of 3
For the lamb I would salt and pepper, cover in olive oil and rub some freshly crushed garlic on it. Then I would brown it on both sides on the stove. Then take fresh rosemary sprigs and throw them in the pan. Add a little water to the pan that will steam the rosemary, cover with tinfoil and put in the oven. Yum.
post #3 of 3
Thread Starter 
Quote:
Originally Posted by texas_jack
For the lamb I would salt and pepper, cover in olive oil and rub some freshly crushed garlic on it. Then I would brown it on both sides on the stove. Then take fresh rosemary sprigs and throw them in the pan. Add a little water to the pan that will steam the rosemary, cover with tinfoil and put in the oven. Yum.

I believe I did something like that last time (can't remember the recipe) and used some dijon mustard as well. I'm out of rosemary though Should I marinate it overnight or is an hour or two sufficient?
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