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jump to last post 1-5 of 5 discussions (18 posts)

I'm cooking lamb overnight any suggestions?

  1. FranyaBlue profile image81
    FranyaBlueposted 8 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!

    1. Uninvited Writer profile image83
      Uninvited Writerposted 8 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.

  2. lorlie6 profile image83
    lorlie6posted 8 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? lol

    1. FranyaBlue profile image81
      FranyaBlueposted 8 years agoin reply to this

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

      Thanks

      1. Obscure Divine profile image54
        Obscure Divineposted 8 years agoin reply to this

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

        1. FranyaBlue profile image81
          FranyaBlueposted 8 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?

          1. Obscure Divine profile image54
            Obscure Divineposted 8 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.

            1. FranyaBlue profile image81
              FranyaBlueposted 8 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.

    2. sarovai profile image76
      sarovaiposted 8 years agoin reply to this

      For cooking or for Sharing? smile

  3. profile image0
    Twenty One Daysposted 8 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!

    1. FranyaBlue profile image81
      FranyaBlueposted 8 years agoin reply to this

      mmmm cucumber yoghurt sauce smile

      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.

      1. FranyaBlue profile image81
        FranyaBlueposted 8 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.

    2. Obscure Divine profile image54
      Obscure Divineposted 8 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.  big_smile 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.

      1. FranyaBlue profile image81
        FranyaBlueposted 8 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.

      2. profile image0
        Twenty One Daysposted 8 years agoin reply to this

        tongue

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

  4. profile image0
    Kathryn LJposted 8 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!

    1. FranyaBlue profile image81
      FranyaBlueposted 8 years agoin reply to this

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

  5. profile image0
    zampanoposted 8 years ago

    Don't forget a nice Bordeaux or M├ędoc to wash it all.

 
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