Submit your Legolas

[Cor Azer]

Wasn't Aaron Strongbow the name of a pregenerated character in the old Dragonlance adventures--a red haired and bearded fellow?

Aaron Tallbow was the archer Knight of Solamnia that was with Derek Crownguard in Tarsis. He's briefly mentioned in the Chronicles, and he's one of the pregenerated characters in the modules that cover the Dragons of Winter Night novel (although I can't recall their names).

At least, I'm pretty sure it's Tallbow and not Strongbow...

 

[The Halfling]

Aaron L: If I'm not mistaken, your "Legolas" is not correct. Without the feats Dodge and Mobility, he cannothave Shot on the Run.


just FYI..

 

[Col_Pladoh]

Ooops...teach me not to read the whole message before I post.

You take off the fell, rub thoroughly with ginger, rosemary, and then place in roasting pan with peeled halved onions toothpicked on the top. Roast until outside is brown, inside rare. Use marrow spoon to remove same for the dravy to go over the accompanying potatoes and carrots.


Oh, now I see what you meant, Wolfspider, that wasn't Legolamb at all...

Gary

 

[eXodus]

i prefer to take my leg of lamb and rub it liberally with olive oil, fresh rosemary, fresh thyme, kosher salt, cracked pepper. also it is nice to stuff slivers of garlic into the little crevices in the meat.

preheat your oven to 375 degrees. sear the lamb in a large pan on high heat, caramelizing every side. then place it on a roasting rack in a pan topping a nice mire poix of onion, celery, and carrots, and enough red wine to cover the vegetables.

cook until it a thermometer reads 125 degrees for a nice medium rare.

strain the reduced wine and lamb drippings from the roasting pan, discarding the mire poix.

reduce the liquids by half in a pan on the stove, ladle over the sliced lamb at service.

i would suggest roasted red potatoes and a mint jelly to serve with the lamb.

a earth-toned cabernet would finish the meal nicely.

 

[Col_Pladoh]

i prefer to take my leg of lamb and rub it liberally with olive oil, fresh rosemary, fresh thyme, kosher salt, cracked pepper. also it is nice to stuff slivers of garlic into the little crevices in the meat.

preheat your oven to 375 degrees. sear the lamb in a large pan on high heat, caramelizing every side. then place it on a roasting rack in a pan topping a nice mire poix of onion, celery, and carrots, and enough red wine to cover the vegetables.

cook until it a thermometer reads 125 degrees for a nice medium rare.

strain the reduced wine and lamb drippings from the roasting pan, discarding the mire poix.

reduce the liquids by half in a pan on the stove, ladle over the sliced lamb at service.

i would suggest roasted red potatoes and a mint jelly to serve with the lamb.

a earth-toned cabernet would finish the meal nicely.

Indeed, that sounds to be much the way my wife cooks such a joint. However,if the lamb lacks fat, I suggest bacon strips rather than the olive oil, and garlic is more aprops tomutton than the gentle flavor of lamb--which I believe is overwhealmed by placing cloves of garlic into pokets cut therein.

The cracked pepper is fine,but I would reserve the salt for after cooking so as to retain the juices. Also, some fresh mint leaves laid atop the lamb can make an interesting difference in the dish.

Mint jelly is a bit sweet, eh? Better a mint sauce perhaps, one's own or the Cross & Blackwell commercial one...

As for a wine, Cotes du Rhone or Bojolais go well with lamb, a more flavorful Bordeaux with mutton.

What say you other chefs here?

Gary

 

[Bran Blackbyrd]

What say you other chefs here?

Legolas my Eggolas.