Posted by Carl/NYC on 3/23/2008, 10:08 pm, in reply to "Cornbreab"
96.232.200.227
Can't say that meal is big up here in the NYC area but I do like corn bread. Hot, with butter. Yum!
Made a GOOD leg of lamb last night. I cooked it at 375 to an internal temperature of about 140. On the side I put ten cloves of fresh garlic in a small blender, added half a cup of olive oil, a cup of red wine, a teaspoon of sea salt and another of black pepper. I blended it and set it off to the side until the lamb was done and when it was done, I poured ALL of the drippings from the lamb into the blender too and blended it with the rest of the stuff. Then, with the lab out of the roasting pan, I poured all of that liquid from the blender into the pan and simmered it until about a third of it had reduced off.
I sliced the lamb and spooned that good gravy over the slices.
Good lamb!
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