Subj : BH&G 2612
To   : All
From : Dave Drum
Date : Wed May 05 2021 20:21:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey-Rosemary Roast Lamb w/Potatoes & Green Beans
 Categories: Lamb/mutton, Potatoes, Vegetables, Herbs, Citrus
      Yield: 5 Servings
 
  1 3/4 lb Boneless lamb leg roast
           Cooking spray
      2 md Yukon gold potatoes; in 1"
           - wedges
      1 lg Red onion; in thin wedges
     12 oz (3 c) green beans; trimmed
           - (if desired)
      2 tb Quick-cooking tapioca
      2 tb Honey
      2 tb Lemon juice
      1 tb Snipped fresh rosemary
      4 cl Garlic; minced
    1/2 ts Salt
    1/4 ts Ground black pepper
 
  Trim fat from meat. Coat a large nonstick skillet with
  cooking spray; heat skillet over medium-high heat. Cook
  meat in hot skillet until brown on all sides. Set aside.
  
  Coat a 3 1/2 or 4 quart slow cooker with cooking spray.
  Place potatoes in the bottom of the prepared cooker. Add
  onion; top with green beans.
  
  In a small bowl combine tapioca, honey, lemon juice,
  snipped rosemary, garlic, salt, and pepper. Pour mixture
  over vegetables. Top with meat. Cover and cook on low-heat
  setting for 5 to 6 hours or on high-heat setting for 2 1/2
  to 3 hours.
  
  Remove meat from cooker; slice meat. Serve meat with
  vegetables and some of the cooking juices.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... In England, anything served for dessert is pudding, even pudding.

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