| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Gma5 |
1 |
servings |
INGREDIENTS
|
|
Leg of lamb |
|
|
Olive oil |
| 1 |
|
Head garlic |
| 1 |
|
Sprig rosemary |
|
|
Salt |
|
|
Pepper |
| 1 |
c |
Well-flavored meat stock |
| 1/2 |
c |
White wine |
| 1 |
c |
Mirepoix–chopped carrot; celery, onion, |
|
|
; parsley stalk |
| 1 |
tb |
Fruit jelly-quince; crabapple, hakada |
|
|
; plum, or other |
INSTRUCTIONS
Rub leg lightly with olive oil. Crush 2 cloves of garlic to a fine paste
with salt and pepper and 1 teaspoon rosemary needles and rub over the meat.
Allow meat to rest at room temperature for 1 hour. Preheat oven to
350 degrees.
Soften the mirepoix in a spoonful of oil in a frying pan for 3-4 minutes.
Scatter it in the base of a baking dish. Tip in the wine and 1/2 cup water.
Scatter the remaining garlic cloves around and tuck the sprig of rosemary
near the bone of the meat. Rest the prepared meat directly on the oven rack
over the baking pan. Cook to desire doneness, turning once, and spooning
over the liquid from the pan every 10 minutes.
Wrap the meat loosely in foil, place on a plate, and turn the oven down to
warm (or keep the wrapped joint in a warm place).
Place the baking pan with vegetables and moistening juices over direct
heat. Add the fruit jelly and the stock and scrape and bubble until all
vegetable fragments are loosened from the pan. Boil for about 5 minutes,
then strain into a small saucepan, pressing hard on the solids. Taste the
simple jus to see if it needs to be reduced further. Before carving the
lamb, carefully open the foil wrapping and pour all collected juice into
the sauce. Adjust seasoning.
Recipes from Stephanie's Australia by Stephanie Alexander (Copyright 1991
by Tuttle Publishing).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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