Subj : St. Benno 01 (Bishop)
To   : All
From : Dave Drum
Date : Tue Jun 15 2021 17:15:39

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jon Benno's Roasted Leg Of Lamb w/Roasted Garlic Puree
 Categories: Lamb/mutton, Vegetables, Herbs
      Yield: 4 Servings
 
      4 lb (to 6 lb) bpne-in lamb leg
           - roast; w/cap of fat,
           - de-boned to the shank,
           - keep shank bone in
      2 tb (heaping) fresh rosemary
           - leaves; extra sprigs &
           - branches for garnish
    1/2 c  Roasted garlic puree
           Salt & black pepper

MMMMM--------------------ROASTED GARLIC PUREE-------------------------
      1    Garlic head; cut in half
      1 tb Olive oil
           Salt & pepper
 
  FOR ROASTED GARLIC PUREE: Set the oven @ 350ºF/175ºC.
  
  While the oven is heating up, cut the garlic head in
  half and lay on a sheet of tin foil, season with salt
  and pepper and drizzle the olive oil over the halved
  garlic. Once up to temperature, wrap the foil around the
  garlic and place in the oven. Cook for about 45 minutes
  or until golden brown and tender to the touch. Once the
  garlic has cooled, gently squeeze out all the garlic
  cloves. Once they are squeezed out, place them in a
  blender and blend until smooth.
  
  FOR THE LAMB: Set oven @ 425ºF/218ºC.
  
  Mix the rosemary leaves and the roasted garlic puree
  into a chunky paste. Using your fingers, massage the
  chunky paste into the meat.
  
  Season liberally with salt and black pepper. Place the
  lamb on a rack in a roasting pan, fat side up.
  
  Roast 15 minutes, then reduce heat to 350ºF/175ºC and
  roast until internal temperature reaches 130ºF/55ºC to
  135ºF/57ºC (for medium-rare or medium meat), about
  another 60 to 90 minutes. Baste every 20 minutes or so
  with the drippings in the pan. If possible, for the last
  15 minutes of cooking, use convection or a broiler to
  crisp the fat on the roast.
  
  Remove pan from the oven, remove rack from the pan, and
  let the roast rest on the rack for at least 60 minutes
  in a warm place, tented with foil.
  
  Cut the lamb into 1/2" thick slices and arrange on a
  heated platter, decorated with rosemary sprigs.
  
  RECIPE FROM: https://www.cbsnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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