- 91. ROAST LEG OF LAMB
- Preheat oven to 400 ... taste. Place leg of lamb in a roasting pan ... heat to 350 degrees. Roast for 1 1/2 hours ... minutes before carving. 6-8 portions.
Ingredients: 5 (juice .. rosemary ...)
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- 92. ROAST LAMB WITH HERBS
- Make a sauce by ... 1/2 inch slits in lamb and rub sauce thoroughly ... is at room temperature. Roast at 300 degrees, uncovered, ... minutes per pound. Serves 6.
Ingredients: 11 (marjoram .. oil .. sage .. salt .. sauce .. thyme ...)
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- 93. ENGLISH MINT SAUCE FOR ROAST LAMB
- Dissolve sugar in water. Place mint leaves with water and blend until fairly fine. Pour into serving bowl. Add vinegar. Add more sugar or vinegar to ...
Ingredients: 4 (approx. ...)
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- 94. GRAVY FOR PORK CHOPS OR ROAST PORK/BEEF/LAMB
- Cook meat until done (hopefully, juices in pan are brown). Remove meat from pan. Strain excess grease out of pan (if desired). Slice 1 onion and cook ...
Ingredients: 5 (juice .. mustard .. onion ...)
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- 95. PICKLE SAUCE FOR ROAST LAMB OR BEEF
- Melt 1 stick butter in small pan. Add: Mix well, heat gently. Serve hot.
Ingredients: 6 (juice .. parsley .. pickle .. thyme ...)
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- 96. ROASTED LAMB, SONORAN RATATOUILLE, SOUTHWESTERN MASHED POTATOES
- Boil potatoes in lightly ... warm for later. Season lamb loins with salt and ... the lamb circle. Serves four.
Ingredients: 12 (fat .. milk .. oil .. potatoes .. rosemary ...)
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- 97. ROAST LEG OF LAMB
- Cut gashes 1/4 inch long on top of lamb. Combine all ingredients ... for 35 minutes per pound.
Ingredients: 10 (lamb .. marjoram .. oil .. sage .. salt .. thyme ...)
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- 98. LAMB ROAST DIJONNAIS
- Have butcher remove meat ... fell and fat. Sprinkle lamb with salt and pepper; ... (medium rare). Makes 6 servings.
Ingredients: 10 (basil .. cheese .. crumbs .. dredge .. garlic .. mustard ...)
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- 99. ROAST LAMB/MINT SAUCE
- Trim fat and sinews ... heated. Spoon over the lamb slices and serve. Approximately 12 servings.
Ingredients: 10 (lamb .. mint .. rosemary .. salt .. spray .. sugar ...)
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- 100. ROASTED LEG OF LAMB
- Combine above ingredients to make mixture. Debone the lamb. Spread open, pour ... Serve with mint jelly (optional).
Ingredients: 8 (lamb .. oil .. perrins .. rosemary .. salt ...)
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