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No, seriously. Many of you reading this have no idea what a bizarre notion this is, but I did. And it actually worked. On the one hand, I had a recipe. On the other hand, I altered the recipe moderately somewhat (starting with not wanting to still be eating lamb late next week...).
And it worked. Produced a slightly-sweet lamb, very nice. (I think I prefer the garlic flavoring to it, though, which this lacks as the other flavors totally overwhelmed the amount of garlic in the recipe.)
It takes a 3-4 pound leg of lamb. (Original recipe called for 6+, but....)
Take just enough butter (or butter substitute - I used the Brummel & Brown spread and it did fine) to coat the meat, and rub it in (original recipe called for 3-1/2 ounces, good grief). Shake ground pepper over that to taste.
In a bowl mix well:
1/2 medium red bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1.5 teaspoons chopped garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of chili powder
1/6 cup olive oil (observation: I would cut this to 1/8 or less next time....)
3-4 cups water
Take a little of the mixture (mostly the non-liquid part, obviously) and press over the lamb. Pour the rest into a baking dish deep enough to hold the entire thing, set the lamb atop, and cover the dish.
Let stand an hour at room temperature; preheat the oven to 325° F.
Cook for about an hour or a half, give or take, until done.
I served it with rice, and the other half of those bell peppers, sliced and cold.
As I said, I'd cut the fats further still if I redid the recipe - though it was delicious, just a matter of finding how far I can push them.
And it worked. Produced a slightly-sweet lamb, very nice. (I think I prefer the garlic flavoring to it, though, which this lacks as the other flavors totally overwhelmed the amount of garlic in the recipe.)
It takes a 3-4 pound leg of lamb. (Original recipe called for 6+, but....)
Take just enough butter (or butter substitute - I used the Brummel & Brown spread and it did fine) to coat the meat, and rub it in (original recipe called for 3-1/2 ounces, good grief). Shake ground pepper over that to taste.
In a bowl mix well:
1/2 medium red bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1.5 teaspoons chopped garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of chili powder
1/6 cup olive oil (observation: I would cut this to 1/8 or less next time....)
3-4 cups water
Take a little of the mixture (mostly the non-liquid part, obviously) and press over the lamb. Pour the rest into a baking dish deep enough to hold the entire thing, set the lamb atop, and cover the dish.
Let stand an hour at room temperature; preheat the oven to 325° F.
Cook for about an hour or a half, give or take, until done.
I served it with rice, and the other half of those bell peppers, sliced and cold.
As I said, I'd cut the fats further still if I redid the recipe - though it was delicious, just a matter of finding how far I can push them.
no subject
And it was rather good. Though proper garlic lamb's still better, I think.