Text 31161, 100 rader
Skriven 2009-11-17 17:48:00 av JIM WELLER (1:123/140)
Ärende: lamb 14
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Step-By-Step Roast Lamb
 Categories: Main dish, Lamb, Meats, Stuffing
      Yield: 7 Servings
 
      1 bn Spinach; stalks discarded
      1    Shallots; chop finely
     80 g  Feta cheese; crumbled
      2 tb marjoram leaves; OR
      2 tb oregano leaves, chopped
      3 ts thyme leaves; chopped
     12    thyme sprigs
      1    Egg yolks
      2 kg Lamb leg; boned
      3    Garlic cloves; chop fine
  2 1/2 tb Olive oil
      2 kg Potatoes- desiree
    300 g  Artichokes; marinated
    200 g  Tomatoes- semi-dried
 
  Lamb is from animals younger than 12 months of age. Spring lamb is
  3 to 10 months old- despite its name, it is also available in
  other seasons. Hogget is from sheep aged 15 to 25 months old  is
  more fully flavoured than lamb. Mutton is from sheep older than
  two years of age.
  
  Cut each potato into 1/3rds. Drain & halve the artichokes.
  Preheat oven to 250^C. Place spinach in a heatproof bowl. Pour
  boiling water over, stand for 30 seconds & drain. Refresh under
  cold water, then squeeze dry & chop finely. Place in a bowl & add
  the shallot, half the feta, half the chopped herbs & egg yolk.
  Season with salt. Stir to combine. Open the boned lamb & spoon the
  stuffing into the centre, then close & secure with kitchen string
  at 2cm intervals. Secure the ends with a skewer.
  
  Using a sharp knife, make about 12, 1cm-deep incisions into the
  lamb. Heat a heavy-based roasting pan in the oven for 10 minutes.
  Add the lamb, fat side down, to pan & roast for 10 minutes. Turn
  right way up, then brush with combined remaining chopped herbs,
  garlic & 1 1/2tb oil. Reduce oven temperature to 200^C. Return
  lamb to oven & roast for a further 30 minutes.
  
  Toss the potatoes together with remaining oil. Season with thyme
  springs. Roast lamb for a further 20 minutes. Remove the lamb from
  the pan & rest, covered loosely with foil, for 20 minutes.
  Meanwhile, turn to oven fan setting or increase heat to 220^C. Add
  artichokes & tomatoes to pan. Roast for 20 minutes or till
  potatoes are golden. Serve with lamb.
  
  From: NOTEBOOK - IDEAS FOR LIVING [NOVEMBER 2005]
  By: SOPHIA YOUNG - EDITOR
  Typed by: KEVIN JCJD SYMONS, JANUARY 2006
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic & Mustard Roast Lamb
 Categories: Main dish, Lamb, Meats
      Yield: 4 Servings
 
  1 1/2 kg Lamb leg; trim
      3    anchovy fillets; chop
      1 tb Lemons; zest of
      2 ts Mustard- Dijon
      1 tb Capers; rinse/drain
      1 ts Vinegar- red wine
      2 tb Olive oil
      2    Garlic cloves; crush
           black pepper, cracked
      2    Onions- red; in wedges
      1 kg Potatoes- baby; halved
      1 ts Olive oil; extra
 
  Preheat oven to 200^C. With the point of a small sharp knife make
  small incisions in the top of the lamb. Place the anchovies, lemon
  rind, mustard, capers, vinegar, oil, garlic & pepper in a small
  bowl & mix well to combine. Spread the anchovy mixture over the
  lamb & place in a roasting dish. Place the onions & potatoes
  around the lamb & drizzle with extra oil.
  
  Roast for 35 to 45 minutes, or till cooked to your liking. Serve
  with steamed green beans or a crisp green salad.
  
  From: COOKING WITH DONNA HAY By: DONNA HAY
  Typed by: KEVIN JCJD SYMONS, JANUARY 2006
 
MMMMM

Cheers

YK Jim


... There is no technique to screw up.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)