Subj : BH&G 3496
To   : All
From : Dave Drum
Date : Mon Aug 02 2021 06:10:00

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
 
MMMMM

.... Qui trop embrasse mal entreint. Grasp all, lose all.
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