rhmahoney
Well-known member
- Joined
- Feb 9, 2005
- Posts
- 1,405
Report on the 2nd use of my new enameled iron 4.5 qt pot.
Trader Joe's has an incredibly good boneless leg of lamb with a rosemary marinade in the freezer case. Salt content is tolerable, too.
1. brown roast on all sides.
2. pour off all the oil and discard.
3. layer in the vegies on bottom of pan
Here is where I made a mistake... too many vegies... lid was an inch above the pan! I used tiny potatos, fennel bulb, celery, onions, carrots, jalapeno, garlic-8 cloves, 1 bottle of 2 buck chuck cabernet, 2 cups water, bau leaves, parsley more rosemary
4. simmer for 60-75 min. Center was medium rare to Ned's delight and I was happy with the well done end.
Result was scrumptious.
Tomorrow, I will have to add more starch, as the juices did not thicken much.
Trader Joe's has an incredibly good boneless leg of lamb with a rosemary marinade in the freezer case. Salt content is tolerable, too.
1. brown roast on all sides.
2. pour off all the oil and discard.
3. layer in the vegies on bottom of pan
Here is where I made a mistake... too many vegies... lid was an inch above the pan! I used tiny potatos, fennel bulb, celery, onions, carrots, jalapeno, garlic-8 cloves, 1 bottle of 2 buck chuck cabernet, 2 cups water, bau leaves, parsley more rosemary
4. simmer for 60-75 min. Center was medium rare to Ned's delight and I was happy with the well done end.
Result was scrumptious.
Tomorrow, I will have to add more starch, as the juices did not thicken much.
