Text 31091, 135 rader
Skriven 2009-11-15 18:30:00 av JIM WELLER (1:123/140)
Ärende: Lamb 4
==============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cooking Lite- Roast Lamb with Yogurt-Mint Glaze
 Categories: Lamb, Marinades, Greek, Potatoes
      Yield: 10 Servings
 
      1    Boned leg of lamb
      5 lb Leg
      4    Garlic cloves; sliced
      2 c  Plain low-fat yogurt
    1/3 c  Chopped fresh mint
      1 ts Ground cumin
    1/8 ts Pepper
      1 ds Ground red pepper
      2    Bay leaves
     12    Peeled red potatoes;
           Quartered
           Olive oil-flavored cooking
           Spray
    3/4 ts Salt
 
  Trim fat from lamb. Make several small slits in lamb; stuff with
  garlic slices. Combine yogurt and next 5 ingredients (yogurt
  through bay leaves) in a large zip-top bag; add lamb. Seal and
  marinate in refrigerator for at least 8 hours.
  
  Preheat oven to 450 F. Remove lamb from bag, reserving marinade.
  Place lamb on a broiler pan; insert meat thermometer into thickest
  portion of lamb. Pour marinade over lamb; arrange potatoes around
  lamb. Lightly coat potatoes with cooking spray, and sprinkle with
  salt. Bake
  
  Recipe By: Cooking Light, Jan/Feb 1998

  Gail Shermeyer
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crusty Roast Lamb (Uaineoil Faoi Chrusta)
 Categories: Irish, Lamb, Potatoes, Fruit
      Yield: 8 Servings
 
      4 lb Shoulder of lamb
      1 c  Fresh bread crumbs
           Pinch mixed herbs
      2 tb Butter, soft
  1 1/2 lb Potatoes, peeled, sliced
      1 lg onion, diced
      1 lg cooking apple
           -Peeled, cored and sliced
     10 oz Chicken stock
                                    
  Wipe the lamb over, and cut criss-cross slits around the top.  Mix
  together the breadcrumbs, herbs, butter, salt and pepper.  Rub the
  mixture onto the top of the meat, pressing down well so that it
  sticks.  Fill the bottom of the roasting pan with the vegetables
  and apple, mixing them and the seasoning well. Put the joint on
  top, then pour the stock into the pan, but not over the meat.;
  Cover loosely with a piece of foil and bake at 400 F for half an
  hour. Then lower the heat to 350F, and cook for a further 20-25
  minutes to the pound. Take off the foil for the final half hour,
  and check that the vegetables are nearly cooked. Finish the
  cooking without the foil, to let the top get brown and crusty.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easter Lamb with Roasted Scallions (Irish)
 Categories: British, Lamb, Holiday
      Yield: 6 Servings
 
      1    Leg of spring lamb
           Salt and freshly ground
           Black pepper
     12    Scallions, trimmed
           GRAVY :
  2 1/2 c  Chicken stock or homemade
           Lamb stock
           Roux
           Salt and freshly ground
           Pepper
           Mint sauce
           Sprigs of fresh mint for
           Garnish
 
  Preheat oven to 350  If possible, ask butcher to remove the hip
  bone from the leg of lamb so that it will be easier to carve
  later, then trim the shank end of the leg. Season with salt and
  pepper. Put into a roasting pan and roast in the pre- heated oven
  for 1 - 1 1/2 hours for rare meat (130 ) , 1 1/4 to 1 1/2 hours
  for medium (140-145 ) and 1 1/2 to 2 hours for well done (160 ),
  depending on size. Add scallions for the last 20 minutes or so.
  When the lamb is done to your taste, remove it and the scallions
  to a carving dish. Let the meat rest for 10 minutes before
  carving. Meanwhile make the gravy. Remove the fat from the juices
  from the roasting pan with a metal spoon, then add the stock.
  Bring to a boil and whisk in a little roux to thicken slightly.
  Let bubble up until the flavor is concentrated enough. Correct the
  seasoning and serve the gravy with the garnished lamb, mint sauce,
  scallions, and lots of crusty roast potatoes.

  ROUX: Roux can be stored in a cool place (up to two weeks in a
  refrigerator) or made up as when required. Whisk into boiling
  liquid to thicken sauces, gravies, stews, etc. 1 stick butter and
  1/4 cup all-purpose flour. Melt the butter and cook the flour in
  it for 2 minutes on low heat, stirring constantly.
  
  MINT SAUCE : 1 Tb. minced fresh mint, 2 Tb sugar 6 Tb. boiling
  water and 2 Tbsp. white wine vinegar or freshly squeezed lemon
  juice
  
  Put the mint and sugar into a sauce-boat.  Add the boiling water
  and vinegar or lemon juice. Let infuse for 5 to 10 minutes before
  serving. Makes 3/4 cup.
  
  Recipe by: Darina Allen of Ballymaloe Seasons
  
  From: Alice Poe
 
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Cheers

YK Jim


... Clint Eastwood: Too bad Mayors can't just go round shooting punks

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