Text 16059, 75 rader
Skriven 2011-09-28 05:35:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 496
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot-Glazed Lamb Roast
 Categories: Lamb/mutton, Fruits, Herbs
      Yield: 14 servings
 
      4 lb Boneless leg of lamb;
           - trimmed
      1 ts Toasted sesame oil
      1 tb Chopped fresh rosemary
           +=OR=+
      1 ts Dried rosemary
      1 ts Kosher salt
    1/2 ts Fresh ground pepper
    1/3 c  Apricot preserves
      2 tb Balsamic vinegar; divided
    3/4 c  Apricot nectar
      2 ts Cornstarch
 
  Recipe courtesy EatingWell.com
  
  If you can't find a boneless leg of lamb, ask the butcher to
  remove the bone and trim the fat from a bone-in roast.
  Balsamic vinegar and a light touch of sesame oil enhance the
  apricot flavor for this distinctive glaze and sauce.
  
  Preheat oven to 425øF/220øC. Coat a roasting pan with
  cooking spray.
  
  Make several shallow diagonal cuts in lamb; tie kitchen
  string around it in 5 places (see Tip). Rub oil then
  rosemary, salt and pepper all over the lamb and into the
  cuts; transfer to the prepared pan.
  
  Roast the lamb for 20 minutes. Reduce heat to 375 degrees
  and turn the meat over. Continue roasting for 40 minutes
  more.
  
  Combine apricot preserves and 1 tablespoon vinegar in a
  small bowl. Remove the roast from the oven, spread the
  preserves mixture on it and pour apricot nectar into the
  pan. Continue roasting until a thermometer inserted into the
  thickest part registers 140øF for medium-rare, 15 to 25
  minutes more. Transfer to a cutting board and let rest for
  10 to 15 minutes.
  
  Meanwhile, whisk the remaining 1 tablespoon vinegar and
  cornstarch in a small bowl until combined. Skim any fat from
  the pan juices. Add the cornstarch mixture plus any
  accumulated juices from the roast to the roasting pan. Place
  the pan on the stovetop and boil over medium-high heat,
  whisking constantly, until the sauce thickens, 1 to 2
  minutes. Remove the string and carve the roast into thin
  slice. Serve with the apricot sauce.
  
  Tip: To truss a roast, measure 5 lengths of cotton kitchen
  string long enough to wrap around the roast with extra
  length to tie a secure knot. Tie the kitchen string in 5
  spots around the roast with equal spacing between each
  truss. Trussing the roast into a more uniform shape helps to
  ensure even cooking.
  
  Makes 14 servings, 3 ounces each
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 20 December 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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