INGREDIENTS

INSTRUCTIONS

More from the Sydney Morning Herald.  Simplicity itself, this
French-derived recipe preserves all the tenderness of baby lamb and it
gives it the intense flavour it tends to lack. The lamb can be cooked
in an oven-proof, glass chicken-roaster or baked in foil (use at  least
two layers to ensure the parcel does not leak). Having a  tablespoon or
two of jellied stock always at hand is difficult for  the home-cook,
unless you remember always to treasure the cooking  liquids after
baking meats. Pour them into a small container and  refrigerate -jelled
stock separates out underneath a layer of fat  which seals and
preserves the stock.  A leg of suckling lamb weighs about 1 kg.  If you
don't want to go to  the expense of buying suckling lamb, buy the
smallest lamb leg you  can, probably around 1.5 kg.  If you are baking
the lamb in foil,  start by browning the leg all over in a pan brushed
with olive oil  (not necessary if using a glass roaster).  Cut 4 cloves
of garlic into slivers, make slits all over the lamb  with a sharp
knife and tuck the garlic slivers inside.  Dust the leg with salt and
pepper, put it in the roaster or on foil,  add a generous handful of
fresh tarragon leaves or a tablespoon of  dried, and 1 or 2 tablespoons
jellied veal or chicken stock.  Put the  lid on the roaster or wrap the
leg loosely in foil, sealing the seams  securely to prevent juices
escaping.  Roast at 190C for between 35 minutes (suckling lamb wrapped
in foil,  still pink inside) and 1 hour (larger leg in roaster, well
done).  Rest for 10 minutes before carving.  Serve with the juices
spooned  over the meat. Good with creamy mashed potato to absorb the
juices.  From "Raw Materials" by Meryl Constance, The Syndey Morning
Herald,  Makes 4 to 6 servings.  Posted by Stephen Ceideberg; October
30 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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