Text 32518, 99 rader
Skriven 2013-01-11 06:13:38 av Dave Drum (1:261/38)
Ärende: Gourmet 1353
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Arugula-Stuffed Leg O' Lamb w/Roasted Spring Vegetables 1
 Categories: Lamb/mutton, Vegetables, Greens, Citrus, Wine
      Yield: 8 Servings

MMMMM--------------------------FILLING-------------------------------
      3 lg Garlic cloves; thin sliced
           - lengthwise
      1 tb Olive oil
     10 oz Baby arugula or baby
           - spinach
           Salt

MMMMM----------------------------LAMB---------------------------------
      7 lg Garlic cloves
      3 tb Chopped fresh oregano
      1 tb Grated fresh lemon zest
      2 tb Olive oil
           Salt & fresh ground pepper
      5 lb Boneless leg of lamb;
           - trimmed, butterflied *

MMMMM-------------------------VEGETABLES------------------------------
      2 md Red onions; peeled, roots
           - trimmed, left whole
  1 1/2 lb Small red potatoes
      1 lb Medium carrots; peeled, bias
           - cut in 1" pieces
  2 1/2 tb Olive oil; divided
           Salt & fresh ground pepper
      1 lb Medium asparagus; trimmed,
           - bias cut in 1" pieces

MMMMM---------------------------SAUCE--------------------------------
           Pan drippings from lamb
    3/4 c  Dry white wine
      2 c  Chicken stock or
           - reduced-sodium broth
  1 1/2 tb Cornstarch
           +=DISSOLVED IN=+
      3 tb Cold water
           Salt & fresh ground pepper

  EQUIPMENT: Kitchen string; a heavy roasting pan; an
  instant-read thermometer

  For Arugula Filling: In a 12-inch heavy skillet over
  medium-high heat, cook garlic in olive oil, stirring,
  until it begins to turn pale golden, then add arugula in
  batches, stirring and turning over with tongs until
  slightly wilted before adding each new batch, and continue
  sautéing until completely wilted, about 1 minute more.
  Season with salt, and transfer arugula filling to a large
  sieve set over a bowl to drain. Let cool.

  For Lamb: With a food processor running, add garlic
  cloves, one at a time, through feed tube, and finely chop.
  Add oregano, lemon zest, olive oil, 1 teaspoon salt, and
  1/2 teaspoon pepper to processor, and pulse until paste is
  well blended.

  Pat the lamb dry. Arrange it, boned side up, on a work
  surface. Patch any holes with slices of meat from the
  edge, and season it with 3/4 teaspoon salt and 1/4
  teaspoon pepper. Rub boned side with half of oregano
  paste, then top it evenly with all of the arugula mixture,
  leaving a 1-inch border around the edges.

  Beginning with a short side, roll up lamb, enclosing
  arugula (the rolled roast will appear messy and ungainly,
  but once itÆs roasted, it will look delicious). Snugly tie
  roast closed, crosswise at 1-inch intervals and around the
  length, with kitchen string.

  Transfer lamb to a roasting pan and rub it all over with
  the remaining oregano paste. Let it stand for 1 hour at
  room temperature.

  Put oven rack in middle of oven and heat oven to 450°F.

  Roast lamb for 30 minutes.

  CONTINUED TO PART TWO

  Recipe by Gina Marie Miraglia Eriquez

  Gourmet Live | March 2012

  MM Format by Dave Drum - 12 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... My problem lies in reconciling my gross habits with my net income.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)