5/24 - I'm not a huge fan of lamb, unless it's paired with strong flavors like curry, but I had to make this because I'm dying to make the Moussaka Graintee (on tap for this weekend!). The leg was just over 6lbs, so the 1 1/2 hours was perfect to get it to medium-rare. And though I'm not keen on lamb, it was pretty delicious! BTW, we had some left over the next day, with my Crock Pot Macaroni and Cheese. Strange as that may sound, it was a good combination.
COOK THE ISSUE 2010
Cook the Issue 2010: Slow Roasted Leg of Lamb with Mint and Lemon
posted in: Gallery
lanapyee writes: Hi Pielove! I made the moussaka last weekend and we loved it. It was so rich and yummy! I accidently deleted the pictures, but luckily, we have leftovers in the freezer, so I'll need to snap those and post later. How much salt did you use on the eggplant? Posted: 7:14 pm on June 3rd
Pielove writes: Hi lanapyee! That is a great-looking leg of lamb! We really liked the moussaka--also, I found that the lamb freezes really well. Posted: 9:40 am on June 3rd
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