Subj : Alt Turkey - 13
To   : All
From : Dave Drum
Date : Sun Nov 13 2022 15:03:00

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

 Uncle Dirty Dave's Archives

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... It's hard to believe that celery in lime Jell-O was once a thing.
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