| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
10 |
Servings |
INGREDIENTS
| 1 |
|
7-8 lb leg of spring lamb |
|
|
trimmed of excess fat |
| 2 |
|
Cloves, large garlic |
|
|
slivered |
| 4 |
t |
Dijon-style mustard |
| 1 |
t |
Fresh minced rosemary -or- |
| 1/2 |
t |
Dried leaf rosemary, crushed |
| 1 |
t |
Fresh ground black pepper or |
|
|
hot red chile to taste |
| 1/4 |
c |
All-purpose flour |
|
|
Salt |
|
|
Jalapeno Jelly, see index |
|
|
Mint jelly |
INSTRUCTIONS
Using a very sharp knife with pointed tip, pierce lamb evenly all
over; insert slivers of garlic in slits. Set lamb on rack in a
roasting pan; coat with mustard & sprinkle with rosemary and black
pepper or red chile. Preheat oven to 425; roast lamb 20 minutes.
Reduce heat to 325 and roast 2 hours longer until meat thermometer
registers 150 for medium. To serve, remove to large platter; let stand
20 minutes to let juices settle. Meanwhile, sprinkle flour over pan
drippings; stir to mix well. Place over medium heat; stir until
bubbly; add enough water to make a smooth, medium-thick gravy. Season
gravy with salt and additional pepper or chile, if desired. Serve lamb
with side dishes of jellies and gravy. Makes 10 to 12 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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