| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Easter, Meats | 8 | Servings | |
INGREDIENTS
| 2 | 11 oz. each dried mixed | |
| fruit | ||
| 2 | c | Orange juice |
| 1 | c | Chablis wine |
| Grated rind of 1 orange | ||
| 2 | Cinnamon sticks | |
| 1/2 | t | Ground ginger |
| 1/8 | t | Ground nutmeg |
| 4 | To 5 pound boneless leg of | |
| lamb | ||
| Salt | ||
| Pepper | ||
| Orange juice |
INSTRUCTIONS
Heat dried fruit, 2 cups orange juice, the wine, orange rind, cinnamon, ginger and nutmeg to boiling in medium saucepan; reduce heat and simmer, uncovered, 20 minutes. Cool; remove cinnamon sticks and discard. Trim roast of excess fat. Lay roast flat; sprinkle lightly on both sides with salt and pepper. Spoon about a third of the fruit mixture on meat; roll up and tie at intervals with string. Place roast on rack in shallow roasting pan; insert meat thermometer so tip is in thickest part of meat. Roast uncovered at 325øF until meat thermometer registers 165ø, about 2 hours; spoon remaining fruit mixture around meat during last 30 minutes of cooking time. Remove meat to serving platter; spoon half the fruit around meat. Keep warm. Process remaining fruit mixture in blender or food processor until smooth, adding enough orange juice for desired sauce consistency. Heat sauce in small saucepan until hot. Slice meat; serve sauce over. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31, 1999
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