• 5/7 Nat Leg of Lamb Day 2

    From Dave Drum@1:2320/105 to All on Mon May 6 17:18:00 2024
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    Title: Elias' Stuffed Leg Of Lamb
    Categories: Five, Lamb/mutton, Offal, Vegetables, Wine
    Yield: 6 servings

    1 1/2 kg Leg of lamb
    200 g Lamb or calf liver
    2 Spring onions; fine chipped
    8 oz White wine
    6 oz Olive oil
    Salt & pepper & a little
    - oregano

    When you buy the leg of lamb, ask the butcher to remove
    the bone, without cutting the meat in two.

    Fry the spring onion and the liver until browned and
    then quench with wine. Season with salt and pepper, and
    leave to absorb the juices.

    Put this stuffing into the slit in the leg of lamb, fold
    over the flap to restore the original shape and tie with
    string in four places - one at each end and two in the
    middle.

    Salt, pepper and sprinkle with oregano. Roast in the
    oven for about 1 hour. Leave to cool. Remove the string
    carefully.

    Cut the lamb into slices and dribble with gravy from the
    roasting tin. Garnish with roast potatoes, preferably
    cooked with the lamb.

    As an alternative the joint can be stuffed with cooked
    minced veal and wrapped in the peritoneum of the lamb.

    RECIPE FROM: http://eliasmamalakis.gr

    Uncle Dirty Dave's Archives

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