| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb, Meats | 4 | Servings | |
INGREDIENTS
| 1 | 3-lb leg of lamb | |
| 1/2 | c | White vinegar |
| 1/2 | c | Water |
| Juice of 1 lemon | ||
| Rind of 1/2 lemon; chopped | ||
| 1 1/2 | ts | Dry mustard |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Recipe by: Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 Preheat oven to 300 F. Prepare lamb by making small inch-deep incisions, spaced 1 inch apart. In a small saucepan place remaining ingredients. Bring to a boil and pour over lamb. Bake for 1 1/2 hrs, basting frequently. When serving, Slice thin and spoon pan juices over meat. Yield: 4 servings
A Message from our Provider:
“Jesus: Gateway to the supernatural”