Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass and his 14th Cooking Secret: Aromatic Lamb February 16, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 10:42 am
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Clay Douglass Cooking Secrets - Aromatic Lamb

Clay Douglass Cooking Secrets - Aromatic Lamb

I hope you are ready for a new Clay Douglass ´ Cooking Secret. Today, aromatic lamb.

History: The younger the lamb is, the smaller the lamb will be; however, the meat will be more tender. Sheep mutton is meat from a sheep over two years old, and has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

More Lamb History here

Ingredients:1 leg of lamb, 3 pounds Potatoes, extra-virgin olive oil, water, lemon, rosemary oregano, black pepper and honey.

Instructions: Place the leg of the lamb into a large roasting trash. Sprinkle 3 leaves of rosemary over the lamb. Add 3 tablespoon pepper and 1 tablespoon honey. Rub lemon over the joint and leave to marinate for 10 hours. Peel and slice the potatoes into quarters and arrange them around the lamb. Squeeze some lemon over the potatoes. Pour 1 glass of water into the corner of the trash, sprinkle 3 leaves of rosemary over the potatoes and lamb. Add also some salt to your liking. Finally drizzle on 2 tablespoons honey.

Cook at 435F for 1 hour while turning the potatoes occasionally if necessary. Tip: you can add water to the pan to the prevent meat drying out.

Total Time: 3 hours.

You will like if: come on, everybody loves lamb.

Clay Douglass ´ Score: 4/5.

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