• 5/7 Nat Leg of Lamb Day 3

    From Dave Drum@1:2320/105 to All on Mon May 6 17:19:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roast Leg Of Lamb
    Categories: Lamb/mutton, Herbs
    Yield: 10 Servings

    3 tb Coarse-grain mustard
    2 cl Garlic; minced *
    1 1/2 ts Dried rosemary; crushed
    1/2 ts Black pepper
    4 lb Leg of lamb; well trimmed,
    - boned, rolled & tied
    Mint jelly; (opt)

    Combine mustard, garlic, rosemary, and pepper. Rub
    mustard mixture over lamb. Place roast on meat rack in
    foil-lined shallow roasting pan.

    Set oven to @ 400oF/205oC. Roast 15 minutes. Reduce
    oven temperature to 325oF/165oC; roast about 20 minutes
    per pound for medium.

    Transfer roast to cutting board; cover with foil. Let
    stand 10 to 15 minutes before carving.

    Cut strings from roast; discard. Carve into 20 slices.

    Serve with mint jelly, if desired.

    * NOTE. For a more intense garlic flavor inside the
    meat, cut garlic into slivers. Cut small pockets at
    random intervals throughout roast with the tip of a
    sharp knife; insert the garlic slivers.

    ** NOTE 2. At this point the lamb may be covered and
    refrigerated up to 24 hours before roasting.

    Yield: 10 servings

    Serving size: 2 lamb slices (without mint jelly)

    RECIPE FROM: https://www.diabetesselfmanagement.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Baseball is 90% mental, the other half is physical." -- Yogi Berra
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