web analytics
Six Legs of Lamb! - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

Six Legs of Lamb!

  • Filter
  • Time
  • Show
Clear All
new posts

  • Six Legs of Lamb!

    I cooked six legs of lamb on Sunday for our annual block party!

    OK, only four went into the oven and the other two went on the BBQ rotisserie.
    Then, because I'm still getting the hang of this and had the oven too hot this time, I had to get two out of the WFO and into the more moderate heat of my electric oven. The other two were fine just inside the door.

    Two were marinated in a white wine and herb mixture, two were coated with a homemade Moroccan spice rub and then basted with a honey and lemon sauce and the last two were just oiled, salted & peppered.

    They were served up with mint sauce, mint jelly, mint yogurt and - one everyone really enjoyed - a peppery strawberry & mint chutney.

    This was all done in the midst of band after band of severe thunderstorms with torrents of rain. I got totally drenched but the lamb was fine ... more than fine ... it was terrific!

  • #2
    Re: Six Legs of Lamb!

    sounds like great fun!
    Sharing life's positives and loving the slow food lane


    • #3
      Re: Six Legs of Lamb!

      Making my mouth water here, looks great. Gratz!!
      Do not meddle in the affairs of dragons, for you are crunchy and taste
      like chicken...

      My 44" oven in progress...


      • #4
        Re: Six Legs of Lamb!

        Mmmh, sounds and looks lovely!

        Any chance of you posting the recipe for that srawberry pepper chutney at all?
        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



        • #5
          Re: Six Legs of Lamb!

          Thanks everyone!

          As for the salsa, Frances, here you are - very simple. One thing to know, though ... it should be served within a few hours and kept refrigerated till it is. It will still taste fine the next day but it will not look very appealing.
          It's actually meant to be served with grilled salmon and I imagine that would be a great pairing.

          Strawberry Salsa
          1 cup chopped strawberries (250ml)
          1 tbsp chopped mint (15ml)
          1 tsp lime juice (5ml)
          1 tsp balsamic vinegar (5ml)
          1 tsp sugar (5ml)
          1 tsp cracked black pepper (5ml)

          Clean and hull strawberries, chop into inch dice and place in a medium bowl. In a separate small bowl whisk together lime juice, balsamic vinegar, sugar and black pepper until well combined. Pour over strawberries, sprinkle with freshly chopped mint and gently mix.

          (Salmon: squeeze lemon and lime juice over salmon, sprinkle with chopped thyme & oregano and drizzle with olive oil. Refrigerate for 30 minutes. Season with salt & pepper. Grill.)