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| | From: Genie· (Original Message) | Sent: 6/25/2008 2:46 AM |
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| | From: Genie· | Sent: 6/25/2008 2:47 AM |
Holiday Glazed Leg of Lamb Recipe 6 - 8 Servings Ingredients - 1 boneless leg of lamb (4 - 6 pounds)
- 1 12 oz. package fresh cranberries
- 1 cup granulated sugar
- 1 teaspoon port wine
- 1½ teaspoons fresh ginger, grated
Preparation Combine cranberries, sugar and wine in a saucepan, bring to a boil and cook for 5 minutes. Remove from the heat and stir in the ginger. Set aside. Place lamb on rack in shallow roasting pan, roast uncovered for 30 minutes at 325 degrees. Coat lamb evenly with cranberry glaze and return to the oven. Baste the leg occasionally with the remaining glaze. Continue to roast until desired doneness. Approximately 25 - 30 minutes per pound or until meat thermometer registers 145 degrees for medium rare. Let stand 10 minutes before carving. | | |
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Reply
| | From: Genie· | Sent: 10/19/2008 8:57 PM |
Garlic-Roasted Lamb 1 shank half leg of lamb (about 3 pounds) 1/8 teaspoon each salt and pepper 8 cloves garlic, sliced in half lengthwise 2 large sprigs fresh rosemary or 2 teaspoons dried 2 teaspoons olive or canola oil 4 large sweet potatoes, peeled and cut into 1-inch cubes 6 parsnips, cut into 1-inch pieces
1. Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.
2. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
3. In a large roasting pan, combine oil with sweet potatoes, parsnips and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.
4. Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.
5. Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.
Serves: 6 ***** Use fresh rosemary, if possible -- the flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting. | |
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Reply
| | From: Genie· | Sent: 10/19/2008 8:58 PM |
Rack of Lamb
2 racks of lamb, frenched if you like 2 tablespoons fresh chopped marjoram, basil, mint or parsley 2 teaspoon melted butter 2 tablespoons Dijon mustard 4 tablespoons bread crumbs grated rind of 2 lemons
Toss melted butter through the bread crumbs, add fresh herbs and lemon rind. Coat the back side of the rack with mustard. Firmly press on the herbedHerbeds. Preheat oven to 400F, cook the racks for 20 minutes for rare lamb, 25 minutes for medium. Remove lamb from the oven and let stand, covered, 5 minutes before serving. Serve with small whole potatoes, with a side dish of tomatoes, zucchini, onion and peppers sauteed together till tender. Sprinkle with fresh herbs. To Barbecue: Cook over a medium heat for 10 minutes each side. Cook the herbed side last.
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Reply
| | From: Genie· | Sent: 10/19/2008 9:00 PM |
Leg of Lamb with Peach Glaze
1 4 or 5 pound leg of lamb, boned, rolled and tied 1 clove garlic, cut into slivers 2 tablespoons vegetable oil
Glaze: 2 medium peaches, extra ripe, peeled 1/2 cup cooking sherry 1/2 cup brown sugar 4 tablespoons margarine 2 tablespoons cornstarch 1/2 teaspoon allspice 2 tablespoons water
Trim excess fat from lamb. Cut small slits in surface of the lamb; insert garlic slivers. Rub lamb with vegetable oil. Place leg on a roasting rack in roasting pan. Preheat oven to 450F. Roast leg for 15 minutes; reduce temperature to 325F and continue roasting until meat thermometer reaches 150F in the thickest portion of the leg. Brush roast with glaze last 20 minutes of cooking, or when the meat thermometer reaches approximately 135F. Let roast stand for 20 minutes before carving. Makes 20 3 ounce servings. While lamb is roasting, prepare glaze.
Glaze: In a small bowl, crush peach with a potato masher until mushy. In 2 quart saucepan; add peach, sherry, brown sugar, margarine, cornstarch, allspice and water. Stir until cornstarch dissolves; stir over medium heat until slightly thickened and smooth.
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