Leg of Lamb question
Hoping someone can help with my question.
Bought a 5-6 lb leg of lamb for the holidays and would like to make a nice version of this recipe if possible.
A few years ago my husband and I were at a wedding where the food was catered.
It was in Seattle at a Bed and Breakfast, actually Enumclaw.
Anyway, one thing served was thin slices of lamb in what tasted to me like teriyaki sauce.
I kept going back trying to grab another bite and hope to figure out how that flavor was achieved.
I asked our friend who'd ordered the caterer as it was her daughters wedding, if she knew what the recipe was as she'd ordered the food for the event. She didn't know what it was or what it was called as that was the last thing she was concerned about on the big day. Days later I was still inquiring and she said she'd get the phone number to me but never did. I didn't want to bug her.
The pieces were small slices, set out on a platter and no apparent sauce was visible however I could detect a slight coating of some sort.
Although I did do a google search I wondered if anyone has a recipe they use that is exceptional.
It's frozen until the time comes. If you can help or understand what I'm talking about I'd appreciate your help or suggestions, thank you.
FoodChic that sounds and looks wonderful.
the ingredients could be correct as flavor profile is reminiscent of my memory tasting it.
thank you thank you thank you.
my Thanksgiving shared meal addition will be much appreciated.
can't wait to play with this.
very kind of you~thank you very much :)