INGREDIENTS

INSTRUCTIONS

On a work surface tie together with string the eye of the loin and the
tenderloin at 1-inch intervals and tie the length of the meat with
string, leaving enough string at the ends to reach the handles of a
kettle. Make several slits in the meat, insert the garlic, and chill
the meat, covered, while making the stock.  In the kettle combine the
reserved bones and scraps, the salt, and 12  cups cold water, bring the
water to a boil, skimming the froth, and  simmer the mixture for 1
hour. Strain the stock through a fine sieve  into a bowl, discarding
the solids, return it to the kettle, cleaned,  and bring it to a simmer
over moderately high heat. Lower the lamb  into the stock without
letting it touch the side or the bottom of the  kettle, tie the string
to the handles, and simmer the lamb for 10 to  12 minutes for
medium-rare meat. Remove the lamb from the kettle,  discard the
strings, and let the lamb stand on a cutting board for 3  minutes. Cut
the lamb diagonally into 1/2-inch-thick slices, divide  it among 4
plates, and spoon the chutney onto the plates.  Serves 4.  Gourmet June
1991  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3936
Calories From Fat: 2237
Total Fat: 247.9g
Cholesterol: 1164.5mg
Sodium: 11862.7mg
Potassium: 4610mg
Carbohydrates: 50g
Fiber: 24.1g
Sugar: <1g
Protein: 289.4g