Text 20130, 118 rader
Skriven 2009-01-26 23:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Clean the squid
===========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> "Haggis is no more revolting than scrapple, if that comforts you."

 NB> Added to the tagline file... ;)
 NB> And I happen to like scrapple... :)
                  
I like them both although I don't have either one often and I missed
out on Robbie Burns day celebrations this year. The last time we
had haggis here we also had a roast leg of lamb and so we had pan
drippings, pan gravy and Keen's English style hot mustard on hand. I
made a sauce of lamb jus, mustard and Frank's Louisiana sauce which,
although not traditional, really livened up the haggis. I also
discovered that it is good fried until crispy around the edges the
next morning for breakfast with maple syrup (a tip from my friends
whose last names are McIntyre and Crawford, known here as Kevin and
Lori the wine swilling, husky mushing accountant and nurse.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Roast Leg of Lamb W/roasted Onions and Potatoes
 Categories: Lamb, Potatoes, Herb, Marinades, Nuts
      Yield: 8 Servings
 
    1/3 c  Dijon-style mustard
      1 lg Garlic clove; minced and
           Mashed to a paste with
    1/4 ts Salt
      1 tb Fresh rosemary leaves;
           Finely chopped, or
      1 ts Crumbled
           Dried plus fresh
           Rosemary sprigs for
           Garnish
      1 tb Fresh thyme leaves; finely
           Chopped, or
      1 ts Crumbled
           Dried plus fresh
           Thyme sprigs for
           Garnish
  1 1/2 tb Soy sauce
    1/4 c  Dry white wine
      4 tb Olive oil
      8 lb Leg of lamb; bone removed
           And the lamb tied
      2 lb Small white onions;
           Blanched in boiling
           Water for 2
           Minutes, drained,
           And peeled
      2 lg Carrots; cut into
    1/2    -inch pieces
  2 1/2 lb Small red or white potatoes
           Cooked in boiling
           Salted water for 10
           Minutes, drained,
           And halved
           **FOR THE GRAVY**
      1 c  Dry red wine
      2 c  Beef broth
      2 tb Unsalted butter; softened
      3 tb All-purpose flour
 
  In a small bowl whisk together the mustard, the garlic paste, the
  chopped rosemary, the chopped thyme, the soy sauce, the wine, and
  salt and pepper to taste, add 2 tablespoons of the oil in a
  stream, whisking, and whisk the mixture until it is combined well.
  Brush the lamb generously on all sides with some of the mustard
  mixture, reserving the remaining mustard mixture, and let it
  marinate in a lightly oiled roasting pan, covered and chilled, for
  at least 6 hours or overnight.
  
  Let the lamb come to room temperature and brush it with the
  reserved mustard mixture. In a bowl toss the onions with 1
  tablespoon of the remaining oil, add the onions and the carrots to
  the pan, and roast them with the lamb in the middle of a preheated
  450øF. oven for 15 minutes. In the bowl toss the potatoes with the
  remaining 1 tablespoon oil and add them to the pan. Reduce the
  heat to 350øF. and roast the lamb and vegetables, stirring the
  vegetables occasionally, for 1 hour and 15 minutes, or until a
  meat thermometer registers 140øF. for medium-rare meat. Transfer
  the lamb to a large platter and let it stand for 20 minutes.
  
  Transfer the onions and the potatoes with a slotted spoon to a
  serving dish, leaving the carrots in the pan, and keep them warm,
  covered.
  
  Remove the string from the lamb, spoon some of the potatoes and
  onions around the lamb, and garnish the lamb with the thyme and
  rosemary sprigs. Serve the lamb, carved, with the gravy.
  
  To Make the gravy: Pour off the fat from the pan, add the wine,
  and deglaze the pan over moderately high heat, scraping up the
  brown bits. Boil the mixture until it is reduced by half and
  strain it through a sieve into a saucepan, pressing hard on the
  carrots. Add the broth and bring the mixture to a boil. In a small
  bowl knead together the butter and the flour until the mixture is
  combined well and add the mixture to the gravy a little at a time,
  whisking. Add any juices that have accumulated on the platter and
  salt and pepper to taste and simmer the gravy, whisking
  occasionally, for 3 minutes, or until it is thickened.
  
  Source: Bon Appetit On 27 JUN 95
  
  Formatted by: Martha Hicks
 
MMMMM
 


Cheers

YK Jim


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