|Not Just Roast: Great Chicken Dishes|
|by Linda Fraser|
This is the essential guide to cooking with chicken--enticing to look at and extremely easy-to-use, it contains everything you need to know about ...
21 - 30 of 193 for roasted lamb
Skin and trim the leg of lamb. Rub with ... boiled 8 minutes and coated with bacon drippings, may be placed around the roast for this final cooking period.
Ask butcher to ... rack to bake lamb. Place lamb ... rare. Continue to bake to the way you like it. Serve with white wine, green vegetables and mint jelly.
Dig a pit ... charcoal. Place the lamb on the spit, ... mixture regularly. Cook slowly, well above flames. Requires 6-8 hours to cook through to the bone.
Place lamb, fat side ... registers 160 degrees. Let stand 10 minutes before carving. Serve with Mint Sauce and garnish with fresh mint. Yield: 8 servings.
Stab roast 1 1/2" deep ... leaves. Plan to roast 24 minutes per pound in 350 degree oven. Use a thermometer to test for doneness (175 internal temperature).
Set oven at ... roasting pan and roast 30 minutes. Pour ... Baste frequently. Transfer lamb to warm serving ... green vegetable. Serve sauce separately.
1. Place garlic, ... Coat racks of lamb generously on both ... a roasting pan. Roast 15 to 20 ... racks between bones into chops. 3 to 4 chops per person.
Wash lamb and wipe with ... an hour before roast is done, place ... before serving, baste lamb with mixture of currant jelly and vinegar. Baste several times.
Mix wine, rosemary, ... then pour over lamb. Marinate overnight. ... approximately 16 minutes per pound. Serve with minted rice (rice with chopped fresh mint).
Mix oil, vinegar and seasonings. Prick the lamb in several places, ... a roasting pan. Roast in a 325 ... and baste frequently thereafter. 6-8 servings.
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