• Alt Turkey - 13

    From Dave Drum@1:3634/12 to All on Sun Nov 13 11:35:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Foda à Moda De Monção
    Categories: Lamb/mutton, Vegetables, Wine, Rice
    Yield: 12 servings

    1/4 c + 1 tb kosher salt; divided
    1 md Lemon; halved
    8 lb Leg of lamb
    1 sm Yellow onion; coarse
    - chopped
    1/4 c Red wine vinegar
    1 cl Garlic; peeled
    3 tb Lard
    1/2 ts Fresh ground black pepper
    5 c Pork or chicken broth
    1/2 c Alvarinho or other dry white
    - wine
    1/4 ts Saffron
    2 1/2 c Carolino rice (or bomba or
    - arborio)
    1 tb Kosher salt
    6 sl (4 oz.) bacon

    24 HOURS BEFORE YOU PLAN TO ROAST THE LAMB, MAKE THE
    BRINE: In a large bowl, plastic container, or
    nonreactive baking dish, whisk together 1/4 cup salt, a
    squeezed half a lemon, and 8 cups of warm water until
    the salt is dissolved. Set side to cool to room
    temperature. When the brine is cool to the touch, add
    the lamb (the meat should be just about completely
    submerged in the liquid; if it is not, transfer to a
    smaller container so that it is). Cover and refrigerate
    for at least 12 and up to 24 hours, turning the leg over
    halfway through to ensure that any parts of the meat
    that are not covered by the brine are submerged.

    MAKE THE MARINADE: To a blender, add the onion, vinegar,
    lard, garlic, black pepper, and the remaining salt and
    blend until smooth.

    Remove the lamb from the brine and transfer to a large
    rimmed baking sheet. Pat the meat dry with paper towels,
    then pour the onion mixture all over the leg, turning a
    few times to coat the lamb in the marinade. Cover
    loosely with plastic wrap and transfer to the fridge to
    marinate for at least 12 and up to 24 hours.

    Set the oven with one of its racks positioned in the
    center @ 325ºF/165ºC.

    Retrieve the lamb from the fridge, then transfer it to a
    large Dutch oven and cover with a lid. Transfer to the
    oven and cook until the lamb is tender and starting to
    fall off the bone, 3 - 3 1/2 hours. Remove and turn the
    oven up to 350ºF/175ºC.

    To a medium pot set over medium-high heat, add the broth
    and wine and bring just up to simmer, then remove from
    the heat, stir in the saffron, set aside to steep.

    In a large, terracotta torto or other large roasting
    pan, stir together the rice, the saffron broth and 1/4
    cup of the cooking juices from the lamb. Position a wire
    roasting rack or several long metal skewers over the top
    of the pan, then carefully transfer the lamb to rest
    atop the rack or skewers, positioned directly over but
    not in direct contact with the liquid below. Lay the
    bacon strips over the top of the meat, then transfer the
    entire dish to the oven. Roast until the rice is fully
    cooked and has absorbed all of its liquid and the lamb
    is golden and crispy all over, 40-50 minutes.

    Transfer the lamb to a large platter and carve into
    large, shaggy chunks. Serve with the saffron rice on the
    side.

    By: Joana Santiago

    RECIPE FROM: https://www.saveur.com

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