4-5 lb. leg of lamb 2 cloves garlic, chopped fresh rosemary 2 tablespoons oil salt, pepper 4 large potatoes 8 pieces of butternut squash or pumpkin 2 leeks, cut in half 4 strips bacon, crisply fried 2 oz butter 3 tablespoons oil salt, thyme 2 tablespoons plain flour 2Ό cups beef stock 2 teaspoons Worcestershire sauce 2 tablespoons red wine Preheat oven to 350°F. Cut small slits all over the skin of the leg of lamb. Insert garlic pieces and rosemary sprigs. Brush lamb with oil and sprinkle with salt and pepper. Fill a roasting pan halfway with water and place a wire rack on top and then put the lamb on the dish. Roast for about 1½ hours or until cooked as desired, basting often with the pan juices. Peel potatoes, cut in half and score them with a fork. Combine butter, oil, salt and thyme.Toss potatoes in the mixture. Take potatoes out and keep mixture for later. Place potatoes around the leg of lamb after the lamb has been cooking for about 40 minutes. Roast for 50 minutes, brushing halfway through with a little of the butter mixture. Place squash or pumpkin pieces in the mixture and place next to the roast after it has been cooking for 50 minutes. Wrap 1 bacon strip around each half of leek. Place leeks next to squash or pumpkins after roast has been baking for 70 minutes.When everything is done, take the rack out of the baking roasting pan and place the rack on a cookie sheet. Return to oven to keep warm. To make gravy, place the roasting pan with the juices from the meat on the stove-top. Discard all but 4 tablespoons of the juices. Heat the pan, stir in the flour and cook until brown. Gradually add beef stock, Worcestershire sauce and wine. Stir until the mixture boils and thickens, then simmer for 4 minutes. Slice the lamb and arrange on a serving plate. Pour the gravy over the lamb. Serves 4
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |