Comments on Pomiane: Foolproof Roast Lamb...

FiB: I have tried both pre-sear and post-sear. The...

2011-12-30T09:43:06.614Z

FiB: I have tried both pre-sear and post-sear. They both work, but you get a different result with the two different methods.
The difference is that if the joint is post-seared it will have a crisp hot skin and be indistinguishable from a joint cooked in the traditional way. A pre-seared joint will inevitably loose the outer crispness while it is slow roast. Depends which you prefer.

Sounds very delicious and a godsend technique. It...

2011-12-29T14:32:51.164Z

Sounds very delicious and a godsend technique. It would be similar to cooking in a waterbath, wouldn't it? I have a question: rather than use a blowtorch before cooking the joint, then having to grill it to brown it at the end, why not 'seize' (saisir) the joint before putting it in the slow oven - in your enlightened opinion, would that work? Thanks for a wonderful blog and best wishes for much success and happiness in the New Year.

How miserable for you. I got my christmas cold out...

2011-12-29T12:21:43.901Z

How miserable for you. I got my christmas cold out of the way in the week before christmas - it meant the garden looked a wreck by the time guests arrived, since I hadn't touched it in all that time, but at least I was just left with the tail-end cough by the time the real work needed to be done!

That sounds deeply, satisfyingly. delicious. Chic...

2011-12-28T18:43:01.664Z

That sounds deeply, satisfyingly. delicious. Chicken noodle soup for me - the first cold that I've had for years struck on Christmas Day and I don't want it to hang around.