• BH&G 3496

    From Dave Drum@1:3634/12 to All on Mon Aug 2 06:06:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Leg Of Lamb
    Categories: Lamb/mutton, Citrus, Herbs, Sauces
    Yield: 12 Servings

    5 lb Bone-in whole leg of lamb;
    - trimmed
    Lemon juice
    2 tb Snipped fresh parsley
    1 tb Snipped fresh mint or basil
    +=OR=+
    1 ts Dried mint or basil;
    - crushed
    1 tb Snipped fresh rosemary
    +=OR=+
    1/2 ts Dried rosemary; crushed
    1/2 ts Onion salt
    1/4 ts Black pepper
    2 Cloves garlic; slivered
    Mint jelly (optional)

    MMMMM--------------------CREAMY MUSTARD SAUCE-------------------------
    1/4 c Dry white wine
    2 tb Fine chopped shallot
    1 tb White wine vinegar
    2 tb Heavy cream
    3/4 c Cold unsalted butter; in 2
    Tb pieces
    2 ts Dijon-style mustard
    Salt & white pepper

    In a small stainless-steel, enamel, or nonstick saucepan
    combine wine, shallot, and vinegar. Bring to boiling;
    reduce heat to medium. Boil gently, uncovered, 7 to 9
    minutes or until nearly all of the liquid is evaporated.
    Stir in cream. Bring to boiling and cook 1 minute to
    reduce cream slightly. Reduce heat to medium-low. Using a
    wire whisk, stir in butter, one piece at a time, allowing
    each piece to melt before adding the next (about 8
    minutes). Whisk in mustard. If desired, strain sauce.
    Season to taste with salt and white pepper.

    Set oven @ 325ºF/165ºC.

    Cut 1/2" wide slits about 1" deep into meat. Drizzle
    lemon juice over meat and into slits. In a small bowl
    combine next five ingredients (through pepper). Rub
    mixture over meat and into slits; insert garlic into
    slits.

    Place meat on a rack in a shallow roasting pan. Roast 1
    3/4 to 2 1/4 hours for medium-rare or 2 1/4 to 2 3/4
    hours for medium. Remove from oven. Cover with foil and
    let stand 15 minutes. If desired, serve with mint jelly
    and/or Creamy Mustard Sauce.

    HERB-RUBBED BONELESS LEG OF LAMB: Substitute a 5 to 6 lb.
    boneless leg of lamb roast for the bone-in leg of lamb.
    Prepare as directed, except roast 2 to 2 1/2 hours for
    medium-rare or 2 1/2 to 3 hours for medium.

    Makes: 12 servings

    Better Homes & Gardens | April 2017

    MM Format by Dave Drum - 22 April 2017

    Uncle Dirty Dave's Archives

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