Lamb & Oz in the Land of the Big Sky
Posted 7/24/2008 9:37pm by Eugene Wyatt.
JoEllen, my good customer in Montana, ordered boneless legs to make for her Australian guests; here's how she prepared and served the lamb:
“Marinated it with Guinness, garlic and fresh mint for 24 hours. Cooked it with Guinness, garlic, fresh mint, rosemary, thyme, and shallots. Served it with a mint sauce -- not a scrap left on the platter.”
“I found a delicious homemade apple mint jam at Farmers Market two weeks ago to serve with your lamb. Cooked up about 1/4 cup of fresh mint (minced) with the juice of a small lime and a hint of ginger and cardamom. Let it cool for about a minute then mixed the apple mint jam into it. ‘G'day mate,’ as Geoff would say."