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A little cooking help needed.

post #1 of 10
Thread Starter 
I've acquired a 1 and half pound boneless leg of lamb that is currently marinating in garlic and mint.

I was going to roast it in the oven with some wine as the base of a sauce, but I can't really figure out what type of wine to use. I have a lovely red Merlot, but do you think that's going to over power anything?

Let me know what you think!
post #2 of 10
Quote:
Originally Posted by lookingglass View Post
I've acquired a 1 and half pound boneless leg of lamb that is currently marinating in garlic and mint.

I was going to roast it in the oven with some wine as the base of a sauce, but I can't really figure out what type of wine to use. I have a lovely red Merlot, but do you think that's going to over power anything?

Let me know what you think!
Merolt swould be nice with some brunoise (finely diced) shallots. "YUM"
post #3 of 10
post #4 of 10
MMMMMM I love lamb!!!

I only get lamb when I go back to the UK, there isnt a wide choice in the shops here, plus hubby hates the stuff.

No idea about your question tho sorry!
post #5 of 10
Quote:
Originally Posted by My cat Mellow View Post
MMMMMM I love lamb!!!

I only get lamb when I go back to the UK, there isnt a wide choice in the shops here, plus hubby hates the stuff.

No idea about your question tho sorry!
Our local Costco sells really tasty New Zealand lamb for roasting!
post #6 of 10
It depends on the Merlot. I find some to be more on the flowery side than the peppery side of taste. For the lamb you would want a more peppery wine. Just make sure the undernotes are of pepper and earth. Swirl it in a glass, take just a bit in your mouth and hold it at the back of your throught. Pay attention to what you taste.

I also find as bizzar as this will sound add just a pinch of lavender. Its the secret spice for amazing lamb. I saw it on a cooking show a few years ago. They said you can use it with any style of marinade. The lavender brings out the true taste of the lamb. I have tried it with a basic rub of pepper, garlic and salt but I have also done it with more of a cajin style and both times it was the most amazing lamb I ever tried.

I just talk too my DH and he said for lamb you really want a dry white wine more than a red. A red may over power the meat. The red would work to drink with it but for cooking it use a pinot grigio, a savignon blanc of some chardanays.
post #7 of 10
Try Marsala wine! Very versatile!
post #8 of 10
Thread Starter 
Quote:
Originally Posted by greenvillegal View Post
Try Marsala wine! Very versatile!
Ohhh... good call!
post #9 of 10
How'd it turn out then?
post #10 of 10
Thread Starter 
Quote:
Originally Posted by pushylady View Post
How'd it turn out then?
Really good!

It was rather strong tasting, so I think I should wait until spring to buy lamb again.

In the fall I'm going to do some mutton stew!
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