| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Irish |
Irish, Meats |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Lamb Leg |
| 4 |
oz |
Dried Apricots |
| 1/4 |
ts |
Dried Thyme |
| 4 |
oz |
Fresh White Breadcrumbs |
| 1/4 |
ts |
Salt |
| 1 |
oz |
Butter |
|
|
Pepper |
| 1 |
tb |
Clear Honey |
| 1 |
|
Md Egg, Beaten |
| 2 |
oz |
Onion, Chopped |
| 1/2 |
lb |
Old Carrots, Sliced |
| 3 |
|
Parsley Sprigs |
| 6 |
oz |
Onions, Sliced |
| 5 |
oz |
Red Wine |
| 1 |
|
Bay leaf |
INSTRUCTIONS
24 hours beforehand, make the stuffing. Chop the apricot coarsely, mix with
breadcrumbs and chopped onions. Melt the butter, pour over, add honey,
salt, pepper and thyme. Mix well together, then mix in beaten egg. Make
marinade by mixing all the ingredients together. Bone or have boned the
lamb. (Tunnel bone for stuffing). Stuff the cavity loosely. Sew up the
opening. Put lamb in a polyethylene bag long enough to hold it comfortably.
Add bones. Pour over the marinade, tie the top with a bag seal, sucking out
excess air. Stand in a bowl (to catch leaks). Marinade overnight, turning
from time to time. Preheat oven to 350oF (Mk 4). Remove lamb from marinade
and dry well. Drain marinade and fry vegetables in roasting pan very
briefly. Place lamb on top and roast 25 mins/lb oven ready weight. Baste
frequently with marinade while cooking. Meanwhile make a little lamb stock
from bones. When done, take out of oven, Remove strings from joint and
leave to rest 15 mins while making the gravy, then carve crosswise. For the
gravy, remove vegetables from roasting tin, pour off roasting juices,
leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return aqueous part of
roasting juices and remaining marinade. Add lamb stock if needed. Season to
taste.
Posted to MM-Recipes Digest V3 #252
Date: Sat, 14 Sep 1996 10:09:20 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”