Lamb in the (Cooking) Bag For Sheep Thrills
An Oven Cooking Bag
You know, the bags I normally cook turkey in. Seasoned like I'm doing a turkey. Well. Almost. Some of the ingredients were similar.
I cut up some onion, celery, pepper, and fried it in butter while I decided what to add to the lamb that was going in the bag.
The bag suggests flour, so your roast doesn't stick to the bag. I used Fry Magic and a package of shrimp scampi mix. With turkey, I use melted butter in the bag. This time I poured olive oil on the pieces. They started out frozen.
I used some kitchen bouquet and lemon juice for my liquid. Lamb produces a lot of its own liquid. Mostly fat, I guess.
Sealed the bag and put in roaster pan. It did spring a leak later, so I double bagged it for the rest of the cook time. After four hours at 300 degrees, we tasted some. It was tender and tasty. It can cook a wee bit longer, until the timer beeps.
- 4 pounds lamb roast
- 3 pounds lamb ribs
Saute in a pan:
- 2 garlic cloves, minced
- 1 stalk celery
- 1/4 cup onion, minced
- 2 sweet pepper, minced
In Oven bag:
- 1/4 cup olive oil
- 1/4 cup fry magic
- 2 tablespoons lemon juice
- 1/4 cup water
- 1/4 cup kitchen bouquet
- 1 package shrimp scampi seasoning
If you start here, and work your way up, the pictures are in order.