Lamb motherfucker, do you make it?
35 more posts in this thread. [Missing image file: mesquite-roast-leg-of-lamb-recipe.jpg]
Hey /ck/ ! I'm in need of some help here.
On Saturday 20th I'm having some friends over and I'm trying to serve the most tender leg of lamb these fuckers will ever eat and I have a few question if you don't mind
I like my lamb spicy ( but not too hot ) and somewhat sweet.
I'm currently thinking about making a mixture of acacia honey, olive oil, salt, pepper, garlic, rosemary and cumin and letting the lamb sit in that for 2 days before roasting. Any suggestions for a revision of the marinade?
Should I score the skin before applying the marinade or will the lamb lose juiciness over those 2 days because of it?
2: Cook time.
I like my lamb as tender and rare as possible. I'd rather get food poisoning than eat dry lamb...
I've got 1½ kg of lamb and all the time in the world. How hot and how long?
3: What to serve it with
I'm not too sure about this but I think I'll try mashed potatoes with parsley and some sort of sweet tomato sauce/paste/whatever. How would I make a tomato sauce that is mainly sweet and not bitter?
Those are my main questions, any help and suggestions are welcome, nothing is finally decided upon yet except the leg of lamb!
10 more posts in this thread. [Missing image file: coconut-milk-can-cold-open.jpg]
I'm a huge coconut lover.
I'd love to buy those cartons of coconut drinks that substitute for milk, but they contain only a fraction of actual coconut, and they're expensive as hell where I live (8 bucks).
These cans of coconut cream/milk from southeast asia, however, are much cheaper and contain more of the stuff I need.
They're a bitch to consume and store, though. At room temp, it tastes disgusting like lukewarm milk, and even a little time in the fridge the fats freeze up as hard as ice.
What's a good way to drink the thing? Mix it in with regular milk like a cheapskate?