| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
1 |
Servings |
INGREDIENTS
| 6 |
lb |
Leg of lamb |
| 1/4 |
lb |
Melted butter |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Dried mint leaves |
| 1 |
|
Minced garlic clove |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Sugar |
| 2 |
cn |
(24oz) drained yams |
| 1/4 |
c |
Softened butter |
| 1 |
|
Egg |
| 1 |
|
Sliced lemon |
INSTRUCTIONS
Remove fell (thin outer coating) from lamb. Combine melted butter,
lemon juice, parsley & mint; add garlic that has been mashed with
salt, pepper & sugar. Heat, stirring constantly, until sugar melts.
Baste lamb well with sauce. Place lamb in roasting pan on rack &
roast 325 oven, allowing 25 minutes per lb. if fresh; 37 minutes per
lb. if frozen, basting frequently. Mash yams & whip with butter &
egg. Garnish with lemon slices.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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