Lamb Anyone?

I’m starting to get a strong dislike for the beef we purchase locally. There seems to be a strong aftertaste on most of the beef that we’ve purchased. So, we’ve made a conscious decision to start purchasing other meat products and really diving in to tofu recipe’s.

Our first off the wall and so not like us recipe for the year was lamb. We love lamb and usually have it when we go to different restaurants. However, we’ve never cooked some here at home. My husband was searching the web and came across this fabulous web site: http://www.kalofagas.ca/ . We decided to try his recipe on the slow roasted leg of lamb. Peter Minakis knows his kitchen and dishes. Wow!

If you’ve been following along you’ll know that we are limited on space, spices, & herbs. We make-do though and make adjustments as necessary. The family voted on the dish and hands down, delicious and on the, “make again”, list. Not bad for picky eaters ages 13 & 15.

Of course all good dishes start with a good product. For this meal we went to the local wet market. These were our options. After careful consideration and looking like we knew what we were doing, we selected one leg. Knowing the space limitation of our kitchen we had him chop of part of the leg and thank God he took off some of the skin.

LambWe took the lamb home and prepped it like the recipe directed. Alterations – we have no access to fresh sprigs of rosemary or thyme. So, we used a bit of McCormick’s Rosemary leaves and left the thyme out. I didn’t get a picture of the slivers of garlic Mike inserted, but let me tell ya it looked and smelled delicious uncooked. Our oven is a small toaster oven, the dish you see here is the right size for a tight fit. It works well for us. As you can see, we didn’t have room for the taters.

Seasoned Lamb

 

Without further a-do, into the toaster oven it went. It smelled mouth-watering delicious, and the damn thing wasn’t even cooked yet. Ha!

InProgress.JPG

 

Final product: Amazing and tender! The only rough spot was the leg part that was sticking out. A bit dried out but other than that, it was a wow and full of flavor!

The Final Product

 

9 thoughts on “Lamb Anyone?

  1. That looks delicious! I’ve always been a little worried about cooking large pieces of meat in a toaster oven for fear the surface will burn and the inside will be raw. Seems this worked well though.
    I came across a recipe for lamb kebabs that is well worth a try if you’re ever in the mood (and, as we do in Beijing, you worry that the street places aren’t using actual lamb!). I lost the recipe a while ago, but I’ve got it pretty much committed to memory, so below is my own version.

    Marinade:
    Couple fat cloves/4 smaller cloves garlic, minced
    Half a lemon, squeezed
    1/2 tspn sea salt
    1 tspn (or more if you like) ground cumin
    1/2 tspn ground sichuan pepper
    1/2 tspn Chilli powder
    1 tbspn flavourless oil

    Dry spice Mix:
    3 part ground Cumin
    1 part ground Sichuan pepper
    1 part ground Coriander (if you can find it)
    1 part Chilli powder

    Around 500g lamb, with maybe a 30/70 fat to lean meat ratio, cut into 3cm cubes
    A load of wooden skewers, pre-soaked in water to prevent burning

    1. Bosh all the marinade ingredients together and mix well. If you feel the ratio is not to your taste add more of any ingredient.
    2. Throw in the meat and fat, coat well, cover, and leave to marinate for at least 2 hours (or overnight if you’ve got the time and patience).
    3. String the meat together, about 1 piece of fat per 2 or 3 pieces of meat. Keep the pieces quite close together. The fat, and proximity of the pieces, helps keep the meat moist during cooking.
    4. From time to time sprinkle the dry spice mix on the meat as it cooks to add flavour.
    5. Cook until the fat turns crispy (this way the meat will be well done, but the marination and the fat makes it very tender despite this).

    Best barbecued, but can be grilled.
    Even though the recipe is actually inspired by the central Asian way of cooking lamb it goes great with pita, greek salad and tzatziki, but any bread and salad will be fine.
    Hope you enjoy!

    • Hi Greg from Beijing, thank you so much for the recipe, we’ll have to give it a try and let you know how it goes.

      This Lamb that we cooked was indeed delicious and easy to make. Like you, I’m half leery of cooking things in the toaster oven; but, with no other choice, we had to try.

      Thanks for stopping by and cheers!
      Maria

  2. Thank you for your comment, linking to my recipe and sharing your cooking experience. Delighted to hear everyone enjoyed the lamb and I hope you’ll make it for more folks. Lamb is a great protein and when cooked right, hard to beat. Happy New Year!

    • Thanks Peter for the kind words. I’m on amazon right now trying to see if I can download your cookbook. I’ll have to share other successes from your recipes. We’ve also asked my daughter who lives in the States to send us a list of ingredients that we can’t find here in China. Happy New Year to you and yours! Maria

  3. Looks delicious! When cooked right with spices and herbs, lamb or goat meat, just becomes a taste bud delight. Have you heard of a Filipino dish called “Kaldereta?” Its local delicacy made of goats meat that just so amazing. Thanks for sharing this post.

    • Oh, lamb, a family favorite! The best part is that its affordable here in China. A big leg was 147 RMB which translates roughly to about $24.50 US for two meals and 4 people at each meal. Not bad heh? I’ll have to look for a recipe called Kalderea, and see if we can try and make it. We are on the hunt for good and healthy meals. Maria

  4. I have lived on lamb and mutton most of my life. I love it hot or cold. And if you ever buy mutton, take time to cook it slowly and perhaps eat it the next day….cold, with veggies etc.

    • Hi there, thank you for the tip. What an idea to eat cold mutton. I’ll have to make sure to pick up some mutton in Shanghai when we go next. I’ll let you know if the cold meat is a thumbs up. We love to try new recipes, I’ll make sure to look for a cold dish one. Thanks again! Have a fabulous day.

      Maria

      • Have never purchased cold cooked mutton. It used to be the Sunday roast and cold on Monday in my younger days on the farm. In the shearing sheds…the same, except for the Sunday bit! What was not eaten hot was always on the menu with vegetables or salad at the next meal/s. We lived on mutton as the farmers had to supply the meat.

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