| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb | 1 | Servings | |
INGREDIENTS
| 1 | kg | Leg of lamb |
| 180 | ml | Red wine |
| Pepper | ||
| 2 | ts | Sage |
| Curry powder | ||
| Garlic | ||
| Plastic cooking bag | ||
| Turmeric | ||
| Cumin | ||
| 3 | tb | Parsley |
| 1 | Onion |
INSTRUCTIONS
Recipe by: SXJ112@psuvm.psu.edu 1. To the wine, and 1 1/3 l of water add garlic slivers, thinly sliced oni 2. Deeply prick the meat with a fork to the bone over entire surface. Libe 3. Place the meat in the bag pour in the liquid and let stand 24 hours (mi 4. Drain lamb and add more sage and pepper. Reserve liquid. Roast to taste Author's Notes: Serve with 'Green Gravy' and 'Onion Casserole'. Difficulty : easy. Precision : approximate measurements.
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