Text 9681, 97 rader
Skriven 2014-02-09 05:57:00 av Dave Drum (73313.cooking)
Ärende: Chile 5400
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yorkshire Deviled Shoulder of Lamb
 Categories: Lamb/mutton, Pastry, Herbs, Citrus, Chilies
      Yield: 6 Servings
 
      1 lb Bulk sausage
      2 tb Butter
    1/2 c  Onion; minced
    1/3 c  Chopped mixed fresh herbs;
           - (such as parsley, thyme,
           - and mint)
      1 ts Dried sage; crumbled
      1 c  Fresh breadcrumbs
    1/3 c  Dry Sherry
      1 lg Egg; lightly beaten
      1    Lemon peel; grated
           Salt & fresh ground pepper
      4 lb (To 5 lb) lamb shoulder;
           - boned, at room temp
    1/2    Lemon
      2 tb Seasoning Flour (see below)

MMMMM----------------------SEASONING FLOUR---------------------------
      2 tb All-purpose flour
      1 ts Salt
    1/2 ts Fresh ground pepper

MMMMM-----------------------DEVILED CRUST----------------------------
    1/2 c  Fresh breadcrumbs
      3 tb English or Dijon mustard
      1 tb Vegetable oil
      1 ts Paprika
    1/2 ts Mace
    1/2 ts Nutmeg; fresh grated
    1/2 ts Salt
    1/4 ts Ground red pepper
      1 cl Garlic; pressed
      1 md Lemon; juice & grated peel
           Fresh watercress sprigs
           - garnish
           Additional Sherry and lamb
           - or beef stock (opt)
 
  For stuffing: Cook sausage in nonstick large skillet over
  medium heat until fat is rendered, 5 to 6 minutes. Discard
  fat. Transfer sausage to large bowl. Melt butter in same
  skillet over low heat. Stir in onion, cover, and cook
  until translucent, about 10 minutes. Remove from heat. Add
  fresh herbs and sage to onion and toss gently to blend.
  Add breadcrumbs, Sherry, egg, lemon peel, salt, pepper and
  onion mixture to sausage and blend well; mixture should
  hold together. Let cool.
  
  Preheat oven to 350øF/175øC. Spread stuffing evenly over
  boned lamb. Roll into log shape, fat side out, and tie
  with string at 2-inch intervals. Rub entire surface with
  cut side of lemon. Sprinkle with evenly with Seasoning
  Flour, using enough to cover entire surface. Transfer lamb
  to parchment paper-lined roasting pan. Roast uncovered 1
  hour.
  
  Meanwhile, Prepare crust: Mix all ingredients in small
  bowl, and set aside.
  
  Remove lamb from oven and coat entire surface with crust
  mixture. Continue roasting until crust is golden and lamb
  is tender, pink and juicy, about 1 hour. Transfer to
  heated platter. Let stand 10 to 15 minutes before cutting
  into thick slices. Garnish each serving with watercress
  sprigs. Deglaze pan juices with additional Sherry and
  stock if desired. Reduce juices to saucelike consistency
  and serve.
  
  Seasoning Flour: Combine all ingredients in small cup.
  
  Note: Lamb shoulder with bone in can be substituted. Make
  long slashes across surface of meat, spacing cuts about
  1-inch apart. Rub with lemon, then sprinkle with Seasoning
  Flour. Cut pocket large enough to contain stuffing under
  fatty surface. Continue as described in recipe
  instructions.
  
  by Hearty Farmhouse Suppers; Leif Jasmin
  
  Bon Apetit | February, 1983
  
  Typos by Jeff Pruett
  
  Uncle Dirty Dave's Archives
 
MMMMM

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