All Entries in the "Lamb" Category
Roast Leg of Lamb
This recipe is taken from the recipe posted on Simply Recipes.
Here is the Roast Leg of Lamb recipe which we bought a couple of weeks prior in Washington. The Leg of Lamb was huge, was about 5 lbs and it took me and my boys almost 5 days to finish it, that was when Ben was away on vacation. He only had two servings of it.
We had three meals with just the plain Roast Leg of Lamb with gravy and some steamed vegetable and rice and the last two meals with noodles and soup. The boys preferred to have the roast lamb in noodles and soup as I sliced the lamb very thin for them. They had hard times eating them in a steak form as they had trouble cutting them.
Ingredients
- 1 5 to 6 lbs leg of lamb, bone-in or boneless (I had boneless).
- Salt and pepper to taste
Marinate
- 1/2 cup freshly squeezed orange juice
- 1 cup white wine
- 3 cloves garlic, minced
- 2 teaspoons of fresh thyme or 1 teaspoon of dried thymes
- 2 tablespoons of fresh chopped rosemary or 1 tablespoon of dried rosemary
- 1/4 teaspoon of fresh ground pepper
- 2 tablespoons olive oil
Green Curry Lamb
Tanni is a another talented cook of the South Arm Community Kitchen. This week, she prepared a set menu (printed out nicely and put on display) for the cooking class. Her initial plan is to make a salad and garlic toast as the appetizers, Green Curry Lamb as the main entree and finally a sweet rice soup/congee as dessert. But unfortunately, with the boiling water advisory still on, she decided to drop off the salad as a safety precaution.
I’ll start off with the main entree. Green Curry Lamb. It was a great dish to be served with steam rice. The Green Curry Lamb is loaded with rich flavour from lemon grass, coconut milk and palm sugar.
Ingredients
- 2 lbs lamb shoulder, chopped into bite size
- 2 pcs garlic, minced
- 2 onions, sliced
- 2 tablespoons green curry paste (add more if you like it spicy)
- 3 tablespoons fish sauce
- 1 lbs potatoes, peeled and cut into bite size
- 2 shallots, sliced
- 2 sticks of lemon grass, cut into 1 inch pieces
- 3 tablespoons palm sugar
- 1 can (400g) coconut milk
