| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Meats |
12 |
Servings |
INGREDIENTS
| 5 |
lb |
Leg of lamb |
| 1 |
|
Garlic clove; peeled and sliced |
| 4 |
|
Mint, fresh leaves |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Vinegar |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Sugar |
|
|
Pepper |
|
|
Flour |
| 3 |
tb |
Butter |
| 3 1/2 |
tb |
Flour |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Curry oowder |
| 1/2 |
ts |
Paprika |
| 1 1/2 |
c |
Beef stock |
| 3 |
tb |
Sherry |
|
|
From: twain@carson.u.washington.edu (Barbara Hlavin) |
INSTRUCTIONS
SUPERSAUCE FOR LEFTOVERS
With a Julia Child-autographed stabbing knife, pierce the lamb in several
places and insert garlic slices and mint (or rosemary).
Gloop together the oil, vinegar, Worcestershire, paprika, salt, pepper and
sugar. Add enough flour to thicken this muck into a paste. Rub it all over
the meat to coat. Then roll the lamb in flour and plunk it in a pan.
Shove the pan into a 500-degree oven until the crust has hardened and
browned lightly. Reduce the oven temperature to 325 degrees and bake the
lamb until done to your liking (somewhere around 30 minutes a pound).
Boy, that's going to be good. But if anybody reaches for seconds, hit them
on the fist with the spatula. You want to save some leftovers to serve
with this:
Sauce: Melt the butter in a saucepan, add the flour, mustard, curry and
paprika and stir-cook a few minutes.
Add the broth and heat, stirring until it is smooth and has thickened.
Gloop in the sherry. Serve over rewarmed slices of lamb.
Submitted By SAM WARING On 05-23-95 (2254)
A Message from our Provider:
“Times change, God doesn’t.”