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
 
MMMMM

.... It's hard to believe that celery in lime Jell-O was once a thing.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.