Subj : St. David 11
To   : All
From : Dave Drum
Date : Sun Feb 28 2021 12:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: David Herbert's Pot Roasted Leg Of Lamb
 Categories: Five, Lamb/mutton, Vegetables, Citrus, Herbs
      Yield: 6 Servings
 
1 13/16 kg (4 lb) leg of lamb
           Olive oil
      6    Sprigs rosemary
      1    Lemon; halved
      1    Whole head garlic; halved
           Roasted vegetables; to
           - serve
 
  Set oven @ 175ºC/350ºF. Score the lamb and rub with
  salt, pepper and olive oil. Place the rosemary, lemon
  halves and garlic in the base of a roasting tin or large
  lidded casserole. Add the lamb on top. Add enough beef
  stock (or water) to a depth of 1.5cm. Cover with foil or
  a lid and roast for about 1 1/2 hours (uncover for the
  last 20 minutes. Add more liquid if needed.
  
  When cooked, remove from the oven, cover and let it
  rest in a warm place for about 10 minutes. While it is
  resting, strain the juices through a sieve, discarding
  the lemon and garlic. Using a spoon, remove any fat from
  the top of the liquid and reheat just before serving.
  Serve the lamb with the strained pan juices. Accompany
  with roast vegetables.
  
  Serves 6
  
  RECIPE FROM: http://davidherbertfood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Beer & bread are the foundation of agriculture. 
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