Comments on: Agnello di Pasqua / Easter Lamb a la Marketman

By: Fresh field

Fresh field — Tue, 29 Mar 2011 10:14:06 +0000

Hi market man … Hopefully by this weekend I shall have some spring lamb from NZ at the store. Please do drop by if you have time …

By: Lizzy

Lizzy — Mon, 05 Apr 2010 14:12:25 +0000

Happy Easter, MM and MM readers!

The lamb looks fabulous. I made a roasted leg of lamb on the charcoal rotisserie this Easter, alongside a rolled liempo “porchetta” (using MM’s recipe) and both were a hit with the crowd.

I thought I’d post a link to an article in the LA Times about macarons, knowing MM’s passion for them. https://www.latimes.com/features/food/la-fo-macaron-20100401,0,6611000.story
I especially found interesting the tip about aging the egg whites. Interesting.

What do you know? A little bit of Paris could become an American Easter tradition? Love it! :)

By: Betchay

Betchay — Mon, 05 Apr 2010 04:45:37 +0000

Happy Easter MM and Family!

By: teny

teny — Mon, 05 Apr 2010 03:23:01 +0000

Happy easter to your entire family MM. God bLess.

By: marilen

marilen — Sun, 04 Apr 2010 17:28:37 +0000

A blessed Easter to everyone.

MM I always appreciate your way with words. I kid you not!!!

By: Footloose

Footloose — Sun, 04 Apr 2010 17:02:32 +0000

Spring brings to mind Easter which brings to mind lamb and rosemary followed by white beans sprinkled with gremolata. At home, the closest we got to lamb as food was a sponge cake baked in a lamb mould and iced and decorated rather realistically with Italian meringue usually presented as a centre piece during Corpus Cristi. As a young boy, I did not pay as much attention to the lamb as on its base that was shaped like a book but made out of sansrival. Oh and rosemary, you can get them anytime at the sari-sari store if you asked for romero (as in Gloria). It was used as remedy, for what ailment I know not.

By: myra_p

myra_p — Sun, 04 Apr 2010 14:45:36 +0000

A timely post… My hands still smell like the boneless leg of lamb I roasted over charcoals here at the beach… Two days ago, I smeared it with squashed garlic, fresh rosemary and sea salt, then I wrapped it tightly with plastic wrap. This evening, I threw it over hot coals to sear, then dispersed the coals and slowly grilled for a half hour more. Result: Char on the outside, and a juicy medium on the inside… Happy Easter MM, from my family to yours :)

By: tamale8888

tamale8888 — Sun, 04 Apr 2010 12:19:55 +0000

Wow, yummy! After cooking seafood for the past few days, I got so lazy, my family and I just hit Max’s and ordered fried chicken, crispy pata and pinakbet for lunch. HAPPY EASTER, EVERYONE. JESUS HAS SAVED US! *:)

By: Marketman

Marketman — Sun, 04 Apr 2010 10:15:12 +0000

Cindy, my sister usually does declare what she brings, and local customs has never stopped her. Particularly if meats are vacuum packed or frozen, it doesn’t seem to be a problem, though officially, if you look at local published quarantine/importation laws, they seem to say you cannot bring in fresh fruit or meat. I wouldn’t bring in live animals, live plants, etc. that can logically have stuff (bugs, etc.) that might affect local produce…

By: Marketman

Marketman — Sun, 04 Apr 2010 10:11:37 +0000

Eden, actually, often, Sister uses a whole cooler in a box. That way, all things perishable are in the cooler. Since the hold of a plane is a cold 40-45F or so, it is cool enough down there to keep frozen items fine for many many hours. An alternative is to put them in zip up freezer bags (the large ones, that look like carrying bags) and place those in a cheap disposable piece of luggage, so you won’t feel bad if you have any accidents. I would not mix meat with clothing. In the same piece of luggage with the lamb was a whole Tennessee ham, a whole roast beef, steaks, guanciale (pig’s cheek bacon, several kilos of European style butter, dried fruit, etc.