Text 16332, 91 rader
Skriven 2011-10-05 05:29:00 av Dave Drum (1:124/311)
Ärende: TVFN 563
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Olive Stuffed Leg Of Lamb
 Categories: Lamb/mutton, Dairy, Citrus, Herbs, Breads
      Yield: 9 servings
 
MMMMM--------------------------MARINADE-------------------------------
     32 oz Plain yogurt
    1/2 c  Coarse chopped fresh mint
           - leaves
    1/4 c  Minced garlic
      2 tb Fresh lemon juice
      1 tb Coarse chopped fresh
           - marjoram leaves
      2 ts Lemon zest
      2 ts Fresh ground black pepper

MMMMM----------------------------LAMB---------------------------------
  5 1/2 lb Leg of lamb; boned,
           - butterflied
      1 tb + 1 ts salt
  1 3/4 ts Fresh ground black pepper
    3/4 c  Plain bread crumbs
    1/2 c  + 2 tb pitted brine-cured
           - black olives
    3/4 c  Extra-virgin olive oil
      3 tb Fresh lemon juice
      3 tb Pine nuts
      2 tb Coarse chopped fresh
           - marjoram leaves
      2 tb Coarse chopped fresh mint
           - leaves
      1 tb Minced garlic
    1/4 ts Lemon zest
 
  Recipe courtesy Emeril Lagasse, 2004
  
  Combine the ingredients for the marinade in a large plastic
  freezer bag. Add the lamb and seal the bag. Shake to evenly
  distribute the marinade over the lamb. Refrigerate and
  marinate for 8 hours.
  
  Preheat oven to 400øF/205øC.
  
  Remove the lamb from the marinade and wash quickly under
  running water to remove most of the marinade. Pat dry and
  season with 2 teaspoons salt and 1/2 teaspoon black pepper
  on all sides. Spread the lamb, smooth side down, on a large
  baking sheet and set aside.
  
  To make the stuffing, combine the bread crumbs, olives, 1/4
  cup olive oil, 1 tablespoon lemon juice, the pine nuts,
  marjoram, mint, garlic, 1 teaspoon salt, 3/4 teaspoon black
  pepper, and the lemon zest in the bowl of a food processor.
  Pulse 2 to 3 times. Do not puree. Set aside.
  
  To make the basting sauce, combine the remaining 1/2 cup
  olive oil, 2 tablespoons lemon juice, and the remaining salt
  and black pepper in a medium bowl and whisk to blend. Set
  aside.
  
  To stuff the lamb, spread the olive mixture evenly over the
  rough side of the meat. Starting at the long side, roll the
  lamb up tightly and tie at several places with kitchen twine
  to hold its shape. Brush the outside of the lamb liberally
  with the basting sauce; reserve the remainder
  
  Roast the lamb until an instant-read thermometer inserted
  into center registers 140øF for medium-rare, about 1 hour
  and 30 minutes. Brush occasionally with the remaining
  basting sauce. Let stand 15 minutes. Slice the lamb and
  serve warm or at room temperature.
  
  Note: The cooking time will vary depending on the cut of the
  meat. Start checking the temperature at 1 hour and don't
  forget that the meat will continue to cook once removed from
  the oven (as it rests). Also, don't forget those tasty bits
  on the baking sheet. These can be spooned over individual
  slices of lamb as a tasty sauce.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nothing inspires forgiveness quite like revenge - Scott Adams
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)