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Lamb you can eat with a spoon

Artaine's picture

Can't seem to locate anything but chat about this recipe, can someone please help me find the recipe itself. Thank you all very very much. :0 )

Happy Easter

ICDOCEAN1's picture

Lamb you can eat with a spoon (post #71251, reply #1 of 11)

Well, I''l be darned, I can't post a link to the recipe once again, but Google Mean's lamb you can eat with a spoon.

ICDOCEAN1's picture

This is ridiculous... (post #71251, reply #2 of 11)

I tried to post the recipe, link, even FC's link, and nothing will allow me to paste and if it does there is some Spam Filter warning, I'll try your mail.

There should be a message in your mail with the link and recipe...

Artaine's picture

Got the mail!!! Yay! (post #71251, reply #3 of 11)

Same thing happened to me when I was trying to locate it. What the ???/


Anyway, do you think I will need to adjust time temp for a boneless leg?

Pielove's picture

here goes.... (post #71251, reply #4 of 11)

Sometimes I can paste:


ICDOCEAN1's picture

I haven't a clue (post #71251, reply #5 of 11)

I have never made it, have the boneless roast as well, just never get around to it and now I am attracted to a Lamb Ragu recipe.  Maybe head on over to Cooks Talk Classic at Delphi and maybe one of the old gang will advise you on the cooking time for a boneless version.  Though it would work with another copy and paste attempt, but not.  Sets off some spam filter.

Check your mail or check/ Google epicurious, James Beard Spoon Lamb, Gigot de sept Heures. 

Gretchen10's picture

It works just fine with a (post #71251, reply #6 of 11)

It works just fine with a boneless lamb, and it is drop dead delicious. However, I think it is more a winter dish. I'd butterfly that lamb and grill it this time of year.

And while Mean may have it in his recipe file, it was originally posted by Marie Louise, and is indeed a version of 7 hour lamb. Adam Gopnik has a GREAT chapter about making in it From Paris to the Moon.

Pielove's picture

History... (post #71251, reply #7 of 11)

Gretchen, thanks for the history!  I agree that it's more of a winter dish-- so it depends on if the OP is in an area where spring has sprung.  It would definitely hit the spot with the weather we are having here in Chicago.


Artaine's picture

Gonna go for the long and slow cook..... (post #71251, reply #8 of 11)

Mouth is watering just reading the recipes. I have never had leg of lamb on the grill but would love to try it at some point. Maybe when the price drops! Here in Raleigh NC we have chilly and blistering heat. Usually a day apart. Would love the cooler weather on Sunday but we never can tell. Happy Easter to all and please post me a good on the grill lamb if you have it, I WILL try it!!!!

Gretchen10's picture

This will be the third time (post #71251, reply #9 of 11)

This will be the third time I've tried to post it.. Saying you've never had grilled lamb is like a stake through my heart for you!! It is by FAR the best meat there is on the grill.

You will love the lamb braise. Be sure to pay attention to the wine concentrating step.

Son and grandson rode out the tornadoes in Raleigh in the science museum--staff herded everyone off the street and into the theater. They said it was LOUD.  Didn't know you were in Raleigh. Hope you didn't have any problem.

Artaine's picture

Tornado missed me twice (post #71251, reply #10 of 11)

I was at Peace college downtown for a lecture all day, left there ( in the dark ) at 3:30 in the afternoon, did not realize at that point it was a few blocks away on Saunders. headed home, live just east of the beltline off 70 and was getting ready for a dinner party we were throwing, 9 guests, all in the community. We had NO IDEA what was happening 1/2 mile away off New Hope and Buffalo where the 3 children perished.  Feel like I dodged the bullet twice. It looked like a war zone over there. my heart goes out to all of them. We are so very very grateful to be alive. It passed right over us and hit 1/2 mile away.



Sorry for never having lamb on the grill. Send me your favorite recipe and I will surely give it a go. I am sure the prices will dop right AFTER Easter. ;0 )

Gretchen10's picture

Get a boneless leg (post #71251, reply #11 of 11)

Get a boneless leg butterflied. marinate in a mix of olive oil, soy sauce, garlic, rosemary, ginger, sugar,worcestershire sauce, black pepper. Grill to a medium rare.