| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
(10-12 lb) leg of lamb or hind quarter |
|
|
Lots of salt and pepper |
|
|
Lemon juice |
| 1 |
c |
Water |
| 4 |
|
Red; hot peppers, dried |
|
|
Garlic cloves to taste |
|
|
Barbecue sauce |
INSTRUCTIONS
Select hind quarter (you get more meat) of a fresh spring lamb. Wash meat
with lemon juice. Set on rack in roaster. Add 1 cup of water to roasting
pan; salt and pepper lamb heavily on all sides. Place in pan. Break hot
peppers and garlic cloves in half if desired and secure at random over lamb
with toothpicks. Cover meat with barbecue sauce and place in covered
roaster. Cook at 300 for about 2-1/2 hours, basting once an hour with pan
drippings. When basting, cover lamb again with barbecue sauce. Do the
preparing and initial cooking 1 day before serving. Leave lamb in oven
overnight. Be sure to turn oven off, however. Next day, follow the same
cooking procedure, basting as before and cook another 2-1/2 hours. Make
gravy from pan drippings and serve with mint jelly. Serves 8-10 generously.
W.A. HENDERSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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