http://www.facebook.com/#!/photo.php?fbid=1707861428276&set=a.1707838747709.87679.1590270905

Can you all see my pictures about this, or does it block some of you?

best if you add it to a picture hosting site, and add the link from there

It's blocked.

Can't view it.  Lamb is a neutral for me, but I love it.  

I want to see. but cant.  

AB, I can't see it either and I really want to - lamb is a diamond on my Swami and I adore it!!!

LOVE lamb, but can't see it.  It's one of my favorite things to cook!

The flavor profile, which included pineapple juice on the end there, and of course sea salt, and I sprinkled rice flour all over the meat also:

http://images1.snapfish.com/23.....%3B%3B3%3A7339nu0mrj

The suspect:
http://images1.snapfish.com/23.....3B%3B%3C685339nu0mrj

After the bake:
http://images1.snapfish.com/23.....3B%3B%3C686339nu0mrj

The meal:
http://images1.snapfish.com/23.....%3B%3B3%3A9339nu0mrj
It was the tenderest lamb I've ever had!!!!!!!!!!!!  And it was really good.  It could've used some more savory, like garlic or something.   My family gobbled it up like it was candy though.  I think because the flavors leaned towards sweet, almost like a bar b que sauce.

And dessert:
http://images1.snapfish.com/23.....%3B%3B3%3A8339nu0mrj
homemade applesauce.  1/2 of a lemon really made it sing!!!  That was a tad bit of blackstrap molasses you saw on top
http://images1.snapfish.com/23.....3B%3B%3C687339nu0mrj

ABNoway, I've already had my dinner - but wow that's really made me hungry again!  Looks fantastic - thanks for sharing!!!

Andy  

ABNoWay,

A moderator is going to ask you to reduce those pics to a link...

The food looks tasty...  MMMmmm...  

When I cook lamb or beef, I use about three heads, not cloves but heads, of garlic.  I peel the garlic and put it in a food processor.  I use a really small one as opposed to the large food processor for this.  Then I add an herb.  For lamb I add dried rosemary and for beef I add dried thyme.  Then I fill the rest of the small container with sea salt and make a paste that goes on top of the meat.  It forms a crust and infuses the flavors into the meat.  You cannot eat this crust because there is too much salt.  The reason this is a great way to cook meat is that the salt keeps the juices in the meat.

Next time I make one, which will probably be in the next week or so, I will take some pictures and see if I can upload them.

ABNoWay, your meal looks absolutely amazing!  The naysayers of our diet need to understand how good our food can be!

YUM!!!

I'm scared to make lamb...I keep grabbing it at the store, but then I put it down. What oven temp did you cook it at and for how long?

Quoted Text

A moderator is going to ask you to reduce those pics to a link..

better late than sorry!!

again Jesse,
look up lamb in recipe center, button above

Great looking lamb ABNoWay.  Just salivating away here...slurp slurp...I need to go and eat breakfast.  

Debra

Quoted from Jesi

YUM!!!

I'm scared to make lamb...I keep grabbing it at the store, but then I put it down. What oven temp did you cook it at and for how long?

I ususally start the meat in the oven at 425 for about 15 minutes and then reduce the heat to 350.

Don't be afraid to cook it.  It tastes best when cooked medium rare to rare.  If you get a cut of meat with the bone, it takes less time to cook.  Remove the lamb when it is rare and carve immediately.  Otherwise it will continue to cook.  I think many people grew up eating lamb that was overcooked and so don't like it.  

I was making a leg of lamb one day when my teenage daughter's friends came over.  The three kids were planning on going out to eat.  They loved the way the house smelled from the lamb but they said they hated lamb.  When it came out of the oven, my hubby started carving it in front of them.  Their curiosity got the better of them and they decided to try it.  They cancelled their plans to go out for dinner and ended up joining us!  It was great to convert a couple of teenagers to lamb!

Quoted from Patty H

I ususally start the meat in the oven at 425 for about 15 minutes and then reduce the heat to 350.

Don't be afraid to cook it.  It tastes best when cooked medium rare to rare.  If you get a cut of meat with the bone, it takes less time to cook.  Remove the lamb when it is rare and carve immediately.  Otherwise it will continue to cook.  I think many people grew up eating lamb that was overcooked and so don't like it.  

I was making a leg of lamb one day when my teenage daughter's friends came over.  The three kids were planning on going out to eat.  They loved the way the house smelled from the lamb but they said they hated lamb.  When it came out of the oven, my hubby started carving it in front of them.  Their curiosity got the better of them and they decided to try it.  They cancelled their plans to go out for dinner and ended up joining us!  It was great to convert a couple of teenagers to lamb!

Thanks Patty! I'm gonna have to try it this week for sure!

I didn't do the high heat low heat thing.  This, I just cooked on a lower heat.  I think it was 325.  I took it out when it read 150 in the center.  It was still pretty rare.  I let it rest though.

And pattyh, that rub sounds great. I usually do use garlic quite a bit, but for this one, I stayed away from it just for a change.     But, I like the flavor of garlic so much, it's hard to not want it at every meal.  hehehhehehe

Jesi,
My husband loves the lamb from Whole foods. The closest one to us , which is still 80 miles away, is in the Tustin marketplace....very near Costa mesa. We get ground lamb, leg of lamb and chops. It is pricey but we don't get down there often and it is worth it.

ABNoWay, your lamb sounded so yummy I decided to try it tonight.  I have been taking pics during the process and if it is good and the pics come out, I will post them.

This is what I love about being an O!

Let's see if I can get my pictures to show up!

https://picasaweb.google.com/104829030716985208328/Food?authkey=Gv1sRgCL3CmPrjooTYPw#

Oh yeah!!!!!!!!!!!  Very good!  I bet that flavor just goes everywhere.  

Did you put your baked potatoes in foil when they're that big?  I've never seen someone serve them that way.  It isn't much different than how we did at Thanksgiving by cutting them in half and putting them face down on the cookie sheet (it was what they had when I was at the hotel room in mayo clinic).  But I bet that shape is very fulfilling.  A nice big hunk!  

ABNoWay,

Usually I would cook them in the oven, but this particular sweet potato was so big that I cooked it in the mircowave, which is probably not very good for us but it was a very challenging day.  The lamb was not in the oven long enough to cook the potato in the oven.  In fact, the potatoe was so big we split the potato into thirds and have more for tomorrow!

Thank you for the inspiration to cook rack of lamb.  I cook leg of lamb, lamb chops and lamb shanks all the time but have not cooked a rack of lamb in quite some time.  I order it out at restaurants, but never think to cook it!  

You are my inspiration!  Let's find some other things we can cook.  One of my very best friends is Greek and is AB, so I would love to be able to cook for his type without him even knowing I am doing so!  He and his wife are excellent cooks so we are always looking for good recipes!

Patty

great pictures

I should've took pictures of my lamb meatballs I made last night.  I just take the meat, throw some spices on it and kneed it in.  Then  make balls and stick them in the oven.  400 degrees.  350-375 might be a little better.  I don't know, but they were delicious!!!!