An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
INGREDIENTS

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Posted by Maggie at 10:37 PM | Permalink | Comments (0) | TrackBacks (0)

1 Remove lamb from refrigerator 1 hour before roasting.
2 Preheat oven to 400°F/200°C/Gas 6.
3 Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
4 Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
5 Place lamb, fat side up on a rack in an uncovered pan.
6 Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
7 When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
8 If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

Posted by Maggie at 12:32 AM | Permalink | Comments (0) | TrackBacks (0)

I made this tonight using leftover roast leg of lamb. It was incredible simple to make and was ok... not stellar but a nice comforting dish. Maybe I could spice it up somehow next time.

This quick and easy family meal is a great way to use leftover lamb. Use you food processor to mince the lamb to make preparation even quicker.
INGREDIENTS:
1 1/2 cups chopped onion
1/2 cup chopped celery
2 tablespoons butter
2 cups ground or minced roast lamb
2 cups cooked rice
2 cans (14.5 ounces each) diced tomatoes, drained
1 1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
2 slices bacon, finely diced
PREPARATION:
In a skillet, cook the onion and celery in butter over medium-low heat. Add the ground or minced roast lamb (a food processor will grind cooked lamb quickly), cooked rice, tomatoes, salt, paprika, and Worcestershire sauce.
Sprinkle the diced bacon over top. Bake in a 375° oven for 35 to 45 minutes.
Serves 4.

Posted by Maggie at 12:29 AM | Permalink | Comments (0) | TrackBacks (0)

I made this tonight using leftover roasted leg of lamb. It came out well and who doesn't like lentils? I used less lamb than they called for and juste pulled the lamb into smaller pieces.

Curried Lamb-and-Lentil Stew
Serve this delicious stew over a bed of rice for a real Indian treat.

INGREDIENTS
1-1/2 pounds lean boned leg of lamb
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups low-salt chicken broth
3/4 cup lentils
1 (28-ounce) can crushed tomatoes, undrained
3-1/2 cups chopped collards or spinach (about 1/4 pound)
1/2 cup diced carrot
2 tablespoons chopped fresh cilantro
Cilantro sprigs (optional)

INSTRUCTIONS
Estimated Total Time: 1 hour, 10 minutes
Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes. Add lamb; sauté 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 10 minutes or until lamb is tender. Remove from heat; stir in chopped cilantro. Garnish with cilantro sprigs, if desired.

YIELD: 6 servings (serving size: 1-1/4 cups stew).

NUTRITIONAL INFO
calories: 309 carbohydrates: 25 g cholesterol: 73 mg fat: 8.8 g sodium: 311 mg protein: 33.7 g calcium: 115 mg iron: 6.9 mg fiber: 5.7 g

Posted by Maggie at 12:25 AM | Permalink | Comments (0) | TrackBacks (0)