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Lamb Roast | Lamb Shanks | Rack of Lamb | Lamb Reduction Dip | Roast Leg of Lamb | Uzbek Lamb Stew | Lamb Curry | Lamb Stew with Caraway | Lamb & Eggplant Casserole
Andrew's Lamb Reduction Dip
Invented for Feast of Fields
Marinade a shoulder or leg roast with:
- Yogurt (plain)
- Dried cranberries, apricots, prunes
- Curry powder (garum masala)
- Oregano, garlic cumin, cardomon
- Salt and pepper to taste
Put it all in a plastic bag with lamb overnight.
Next day:
- Remove lamb and roast.
- Save marinade.
- After cooking, add water to pan juices, heat and stir.
- Add marinade to pan juices and reduce.
- Cut lamb into bite sized pieces, put on platter and serve or heat dip and use as gravy with hot lamb.
Note: Before you serve it, taste and see if it is bitter - sometimes both beef or lamb are bitter because one scoops up some bits under the roast that got a bit burned on the pan. If so, add 1 to 2 tablespoons of jelly - grape, apple, basil, guava, or whatever you might have. Taste again.
Lamb Roast | Lamb Shanks | Rack of Lamb | Lamb Reduction Dip | Roast Leg of Lamb | Uzbek Lamb Stew | Lamb Curry | Lamb Stew with Caraway | Lamb & Eggplant Casserole
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