| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Taste1 |
4 |
servings |
INGREDIENTS
| 1 |
|
Lamb shoulder -; (abt 6 to 7 lbs) |
| 1/4 |
lb |
Unsalted butter |
|
|
Salt; to taste |
|
|
Ground cumin; to taste |
INSTRUCTIONS
Heat oven to 375 degrees. Trim off any loose bits of meat and excess fat,
leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up,
cover with aluminum foil, and roast for 1 1/2 hours. Remove from oven,
uncover, and rub generously with butter. Cover with foil and return lamb to
oven. Repeat 3 more times, once every 15 minutes. After 3 1/2 hours, remove
foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin
side is gold and crusty. Remove from oven, place shoulder on a large
platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin.
Carve and serve with salt and cumin in small dishes on the side. This
recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten Recipe from Lotfi's Restaurant
in New York From the TV FOOD NETWORK - (Show # TS-1G26 broadcast
01-16-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-29-1998
Suggested Wine: Clarendon Hills Shiraz - 1994
Recipe by: David Rosengarten
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