Lamb Shoulder Roast Experiment Turned Out Well

On Oct 18, 6:50 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>

Quoted message said:

I got a small lamb shoulder roast from a local meat seller at the Auburn
farmer's market. Last night, I made a kind of dry rub from salt, garlic
powder, chili powder, paprika, cumin, and cinnamon. I coated the roast with
the rub, wrapped it in aluminum foil, and put it inside a pan in a
270-degree oven. The roast cooked for several hours, until we could no
longer resist pulling it out of the oven because it smelled so good. It
rested for about 20 minutes while I warmed some foil-wrapped corn tortillas
in the steamer and heated up some pinto beans with chiles and shallots.

The lamb was exceptionally flavorful and succulent. I wish we'd had more
time to let it sit so that the dry rub could penetrate the meat, but this
was a kind of spur-of-the-moment thing, so we made do. We made mini-tacos
with the tortillas, lamb, shredded cheese (Sargento's Mexican blend), and
salsa verde. We also had little dipping bowls for the nicely-flavored jus,
and we drank beer along with the meal.

Bob

Your method and seasonings sound perfect, though I've never imagined
cinnamon flavoring lamb. Best tacos I ever made were quite a surprise
when making them with leftover lamb. Now each time I roast lamb I
also plan on taco days.

....Picky

PickyJaz said:

On Oct 18, 6:50 pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>

Quoted message said:

I got a small lamb shoulder roast from a local meat seller at the Auburn
farmer's market. Last night, I made a kind of dry rub from salt, garlic
powder, chili powder, paprika, cumin, and cinnamon. I coated the roast with
the rub, wrapped it in aluminum foil, and put it inside a pan in a
270-degree oven. The roast cooked for several hours, until we could no
longer resist pulling it out of the oven because it smelled so good. It
rested for about 20 minutes while I warmed some foil-wrapped corn tortillas
in the steamer and heated up some pinto beans with chiles and shallots.

The lamb was exceptionally flavorful and succulent. I wish we'd had more
time to let it sit so that the dry rub could penetrate the meat, but this
was a kind of spur-of-the-moment thing, so we made do. We made mini-tacos
with the tortillas, lamb, shredded cheese (Sargento's Mexican blend), and
salsa verde. We also had little dipping bowls for the nicely-flavored jus,
and we drank beer along with the meal.

Bob

Your method and seasonings sound perfect, though I've never imagined
cinnamon flavoring lamb. Best tacos I ever made were quite a surprise
when making them with leftover lamb. Now each time I roast lamb I
also plan on taco days.

...Picky

We sort of melded two casserole recipes last Pesach and ended up with
this thing that had layers of softened matzah, egg-enriched mashed
potatoes, and lamb seasoned with garlic, marjoram, and cinnamon. It was
really, really good.

--

Sarah Gray

On Thu, 18 Oct 2007 18:50:35 -0700, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

I got a small lamb shoulder roast from a local meat seller at the Auburn
farmer's market. Last night, I made a kind of dry rub from salt, garlic
powder, chili powder, paprika, cumin, and cinnamon. I coated the roast with
the rub, wrapped it in aluminum foil, and put it inside a pan in a
270-degree oven. The roast cooked for several hours, until we could no
longer resist pulling it out of the oven because it smelled so good. It
rested for about 20 minutes while I warmed some foil-wrapped corn tortillas
in the steamer and heated up some pinto beans with chiles and shallots.

The lamb was exceptionally flavorful and succulent. I wish we'd had more
time to let it sit so that the dry rub could penetrate the meat, but this
was a kind of spur-of-the-moment thing, so we made do. We made mini-tacos
with the tortillas, lamb, shredded cheese (Sargento's Mexican blend), and
salsa verde. We also had little dipping bowls for the nicely-flavored jus,
and we drank beer along with the meal.

Bob

I don't think it get much better than that Bob

koko
---
http://www.kokoscorner.typepad.com
updated 10/14

"There is no love more sincere than the love of food"
George Bernard Shaw