Quick, how do I cook roast Lamb??!!
Discussion
Chilli said:
Man, I went to take the spuds outta their water, turned the hob off. Put then in the oven then 10 mins later realised the hob was still on....I'd turned the oven off. It'ds looking pretty black in there, but Mrs C is home in 10 mins and we'll be good to go!
Well done You're unlikely to make that mistake again Mrs C will appreciate the effort whatever
It all went swimmingly in the end. The Lamb was lovely, the spuds out of this world. The peas, top drawer, but the spinnich was sh!te...over cooked by about an hour! A nice touch with the gravy made out of the pea water!!
Oh, and the garlic....cracking idea, it really was good.
You have to understand that where we live (and our lifestyle) we don't eat roasts for 6 months at a time
! This was only done as I had the week off and Mrc C didn't.
Thanks again for all of the imput and for Condor foe keeping my feet on the ground. Right, what's next??!!
Oh, and the garlic....cracking idea, it really was good.
You have to understand that where we live (and our lifestyle) we don't eat roasts for 6 months at a time
! This was only done as I had the week off and Mrc C didn't.
Thanks again for all of the imput and for Condor foe keeping my feet on the ground. Right, what's next??!!
calibrax said:
Well done... next time though, take some piccies!!
Oh, and fresh spinach should be cooked for just a couple of minutes in hot water... you seriously cooked it for hours?!
Agree about the piccys but not about the spinach.Oh, and fresh spinach should be cooked for just a couple of minutes in hot water... you seriously cooked it for hours?!
Personally I find spinach gets quite watery almost regardless so now just fry in butter and a tiny splash of water for maybe 60 seconds max with a lid and then you get 'cooked' spinach and almost a sauce to go with. Not too much butter mind!
Also, agree about the shoulder - long and slow - think belly pork!
Well done though!!!!!
Did it motivate you enough to try again?
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff