I'm cooking lamb overnight any suggestions?

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   FranyaBlueposted 15 years ago

   I have decided to do some mutton for tomorrow and wanted to cook it slow overnight. I was planning on sticking it in the oven and thought I would see if anyone here has any suggestions or tricks for making it tasty!

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      Uninvited Writerposted 15 years agoin reply to this

      Lamb is great if you add rosemary and garlic, and a touch of olive oil. Mix it together and brush on the lamb. It is very tasty.

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   lorlie6posted 15 years ago

   Hi, FranyaBlue-I really don't know much about lamb, but my mother used to low simmer it overnight in a dry white wine with tons of seasoning.  I'm sure there was something else beside the wine in there, perhaps a broth or even water.
   All the best...can I come over?

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      FranyaBlueposted 15 years agoin reply to this

      Well I got the tons of seasoning and the water! lol 
      
      Thanks

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         Obscure Divineposted 15 years agoin reply to this

         Worcestershire Sauce works wonders, seriously...  Soak it in that stuff and see what happens. 

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            FranyaBlueposted 15 years agoin reply to this

            I have heard of people using Worcestershire Sauce with lamb but I never tried it. Isn't it a bit strong?

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               Obscure Divineposted 15 years agoin reply to this

               Yeah, but most of it cooks out.  I mainly use it for the tenderizing effect.  Plus, it does have a good taste.  If we were dealing with beef, I'd cut it half & half with Italian dressing.

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                  FranyaBlueposted 15 years agoin reply to this

                  I am feeding too many people tomorrow to really experiment too much. But I might try the Worcestershire sauce thing soon as I'm stocked up on lamb at the moment. Will let you know how it goes.

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      sarovaiposted 15 years agoin reply to this

      For cooking or for Sharing?

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   Twenty One Daysposted 15 years ago

   what cut of lamb?
   i usually soak the lamb in tomato, onion & juniper berry overnight to draw out the bitter (if mutton).
   try salt-pepper-cumin-dry mustard rub- for like an hour on the lamb, then grill it medium medium-rare.
   
   goes great with a cucumber-yogurt sauce!

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      FranyaBlueposted 15 years agoin reply to this

      mmmm cucumber yoghurt sauce
      
      Yeah I think I am leaning towards the tomato thing coz I use tomato in just about everything! and onions of course.
      
      I was thinking of doing a kind of oniony garlicy thing. I once had this really nice lamb cooked with onions and garlic and it was all sticky and yummy.

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         FranyaBlueposted 15 years agoin reply to this

         Forgot to say that it's mutton chops. I never normally get mutton chops but I bought a whole lamb to stick in the freezer and so that's how I ended up with them.

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      Obscure Divineposted 15 years agoin reply to this

      Do you really think she is going to have time to gather all of that up in a few hours?  Plus, you was late on the hub that explained all of this in a more elaborate fashion.  Hmm, there ya go, make a hub on the best way to cook lamb.
      
      Besides, my idea was cheaper & quicker, and I'm also biased towards Worcestershire sauce since it has marinated me many a good steak!
      
      But seriously, if you have the time, Franya:  The hubber "Twenty One Days" is a professional chef and knows what he is talking about.  I was just giving you a quick fix for a hasty culinary quagmire.

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         FranyaBlueposted 15 years agoin reply to this

         Well thanks to the both of you. Even if I don't use your suggestions tonight I still have plenty of lamb to be cooked up! and I do like cooking so I will give them a try. Definitely the worcestershire sauce one, cheaper is better now that I'm a full time student again.

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         Twenty One Daysposted 15 years agoin reply to this

         
         
         thanks OD.
         ps, indeed Wor`shire is good stuff. old chef i know owns stock in it. My hub came late indeed, but yummy.

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   Kathryn LJposted 15 years ago

   Worcester source is very good.  Alternatively,you can mix honey with mustard and paint it all over the joint before cooking it.  Even better, if you have some rosemary, cut small incisions under the skin of the joint and stuff sprigs of the rosemary into the skin.  This combination will make a delicious joint.  The honey will go quite black by the time you are ready to serve it, don't worry it will taste great.  And don't forget to rest the meat for at least 15 minutes before carving it.  I'm having a leg of lamb tomorrow myself and will be cooking it this way; yummy!

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      FranyaBlueposted 15 years agoin reply to this

      Thanks! All of these suggestions are making me wanna eat my lamb NOW forget giving it to the guests!

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   zampanoposted 15 years ago

   Don't forget a nice Bordeaux or Médoc to wash it all.

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