| 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 |
ts |
Dijon-style mustard |
| 1 |
ts |
Fresh minced rosemary -or- |
| 1/2 |
ts |
Dried leaf rosemary; crushed |
| 1 |
ts |
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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