/ck/ - Food & Cooking

I fucking love baby sheep.

Hey /ck/ ! I'm in need of some help here.

On Saturday 20th I'm having some friends over and I'm trying to serve the most tender leg of lamb these fuckers will ever eat and I have a few question if you don't mind

1: Marinade/Spicing.

I like my lamb spicy ( but not too hot ) and somewhat sweet.

I'm currently thinking about making a mixture of acacia honey, olive oil, salt, pepper, garlic, rosemary and cumin and letting the lamb sit in that for 2 days before roasting. Any suggestions for a revision of the marinade?

Should I score the skin before applying the marinade or will the lamb lose juiciness over those 2 days because of it?

2: Cook time.

I like my lamb as tender and rare as possible. I'd rather get food poisoning than eat dry lamb...

I've got 1½ kg of lamb and all the time in the world. How hot and how long?

3: What to serve it with

I'm not too sure about this but I think I'll try mashed potatoes with parsley and some sort of sweet tomato sauce/paste/whatever. How would I make a tomato sauce that is mainly sweet and not bitter?

Those are my main questions, any help and suggestions are welcome, nothing is finally decided upon yet except the leg of lamb!