| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
10 |
Servings |
INGREDIENTS
| 1 |
c |
Onions, chopped |
| 2 |
|
Cloves garlic, chopped |
| 7 |
tb |
Pareve margarine (Butter) |
| 1 |
c |
Spinach leaves, washed and blanched, packed |
| 2 |
c |
White bread, cut in 1 cm (1/2 in.) cubes |
| 1 |
|
Lamb leg, boned, interior fat removed |
|
|
Salt and fresh ground pepper |
|
|
Bones from leg, cut in small pieces |
| 1 1/2 |
c |
Total amount: carrots, celery, onions, all chopped |
| 1 |
c |
Brown lamb stock |
| 1 |
c |
Red wine |
INSTRUCTIONS
Source: The Great Taste of B.C. under the auspices of the Ministry of
Agriculture & Fisheries.
Melt butter (margarine), saute' onion and garlic 5 minutes; add spinach and
bread, toss, season.
Lay boneless lamb leg skin side down, flatten evenly by cutting across
thicker parts; season spread with spinach stuffing.
Roll and tie with butcher string.
In a roasting pan, brown bones, sear leg of lamb on all sides, add
vegetables to pan; roast and baste frequently, using wine and stock.
When done it should be brown on the outside and pink on the inside. Strain
juices to serve on the side.
Serve with Chinese long beans, small glazed onions and new potatoes. Posted
to JEWISH-FOOD digest V97 #088 by alotzkar@direct.ca (Al) on Mar 16, 1997
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