| 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
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