Roast Mint Lamb
1 cup white cr?me de menthe liqueur
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper or more
1 ( 5 to 6 pound) leg of lamb
1 cup heavy cream
2 tablespoons butter or margarine
2 teaspoons cornstarch
2 tablespoons water
Salt and pepper to taste
In bowl combine cr?me de menthe, onion, garlic, salt and pepper. Pierce lamb with skewer so marinade will penetrate. Place lamb in shallow dish or large plastic bag. Pour in marinade and refrigerate for 12 to 24 hours, turning meat often.
Drain and reserve marinade. Place lamb in shallow roasting pan. Roast at 325 degrees F for 1 1/2 to 2 hours or until meat thermometer registers 140 degrees F for rare. 160 degrees F for medium and 170 degrees F for well done. Baste often with marinade. (Add water to roasting pan if dry). Remove lamb to heated serving platter. Scrape pan juices into a medium saucepan; add 1/2 cup reserve marinade, cream and butter. Combine cornstarch and water, add to saucepan. Cook, stirring constantly until mixture boils and thickens. Season to taste.
Serve sauce with lamb.
Carre D’ Agneau Au Romarin (rack Of Lamb With Rosemary
(2 pound) racks of lamb
Salt and freshly ground pepper to taste
1 tablespoon rosemary leaves
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped parsley
Using a sharp knife, cut away the top layer of fat. Sprinkle the lamb all over with salt and pepper. Crush the rosemary barely and rub it all over the lamb. Sprinkle the lamb all over with the olive oil. Preheat the broiler to high. Place the lamb fat side down on a rack. Place under the broiler so that the ribs are about 4 inches from the source of heat. Cook 5 minutes. Turn the lamb fat side up and return to the broiler once more and broil 5 minutes. Turn oven off and leave door open. Let meat stand 5 minutes before serving. Before serving, rub lamb with butter and sprinkle with parsley.
Serves 4 to 6 people.
African Lamb Curry
This is an unusual, flavorful buffet dish ? very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut.
2 pounds lean lamb, cubed
4 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1 1/2 tablespoons curry powder
1 cup chopped onion
2 cloves garlic, minced
4 to 5 ounces dried apples, chopped
2 to 3 cups beef stock
1 teaspoon freshly-grated lemon rind
Salt, to taste
Freshly-ground pepper, to taste
1 1/2 cups chopped walnuts
1/2 cup seedless raisins, plumped
in Madeira wine to cover
1/2 cup unsweetened shredded coconut
Brown meat in butter in a skillet; sprinkle with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 minutes. Gradually add 2 cups of the stock; cook and stir until slightly thickened and smooth. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender.
Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 30 minutes to heat thoroughly.
Leg O’ Lamb Roast
1 leg of lamb roast
Lemon juice
Salt and pepper, to taste
2 garlic cloves, thinly sliced
Cut all fat off roast. Rub with lemon juice, salt and pepper. Insert thinly sliced garlic in roast. Place in baking pan with a shallow amount of water in bottom. Prepare sauce and finish as per Sauce recipe.
Sauce
1 cup catsup
1/2 cup water
1/2 cup vinegar
Dash of Tabasco sauce
1/2 cup Worcestershire sauce
Mix all ingredients in saucepan. Bring to a boil. Pour over lamb, turning to baste. Bake at 325 degrees F to 350 degrees F until done or 20 to 25 minutes per pound.
Springtime Leg Of Lamb
1 (6 to 9 pound) leg of lamb
Salt and pepper
Dried oregano
1 large clove garlic, cut into slivers
1 pound fresh or frozen small white onions
1/4 cup butter
2 tablespoons chopped parsley or 1 tablespoon dried parsley
3/4 teaspoon dried basil
1 tablespoon lemon juice
1 1/2 to 2 pounds fresh asparagus or 2 (10 ounce) packages
frozen asparagus spears
Sprinkle lamb with salt, pepper and oregano. With sharp knife, cut frequent slits in lamb surface. Insert garlic slivers in slits. Place lamb on rack in shallow roasting pan. Roast in oven preheated at 325 degrees F for 20 to 25 minutes per pound, or until meat thermometer registers 140 degrees F for rare, 160 degrees F for medium or 170 degrees F for well done.
Thirty minutes before end of roasting time, cook onions in boiling salted water until tender. Drain and keep warm.
Melt butter in saucepan. Stir in parsley, basil, 1/8 teaspoon oregano, a dash of pepper and lemon juice. Add onions and heat slowly. Cook asparagus. Arrange asparagus alternately with onions on platter around leg of lamb. Pour remaining butter sauce over onions and asparagus.
Makes 6 to 10 servings (depending on size of lamb).
Apple And Onion Dressing For Lamb
1/4 cup butter
1/2 cup celery, chopped
2 cups tart apples with skins, diced
1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
1/2 cup onion, chopped
1/4 teaspoon garlic powder
1/2 cup raisins
1 cup dry bread crumbs
Salt and pepper, to taste
Melt butter in pan. Saut? onion, celery and garlic until just tender. Combine with remaining ingredients. Stuff into cavity of crown roast.
Orange Glazed Leg Of Lamb
1 leg of lamb
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon rosemary
1/2 cup orange juice
Place lamb on rack in roasting pan. Sprinkle with salt, pepper and rosemary. Roast in slow oven at 325 degrees F for 2 1/4 hours.
Pour orange juice over lamb. Roast 30 minutes to 1 hour or until meat thermometer registers 175 degrees F to 180 degrees F, depending upon desired degree of doneness. Baste lamb frequently during roasting period. Garnish with fruit as desired.
Lamb Chops With Yogurt-mint Sauce
1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch thick) rib lamb chops
1 tablespoon olive oil
Stir together mint, yogurt, garlic and lemon juice. Add salt and pepper to taste.
Pat half of lamb chops dry and season with salt and pepper.
Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then saut? chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and saut? remaining chops in same manner.
Serve topped with yogurt-mint sauce.
Tuscany Lamb
2 pounds lean lamb, cut into 1/2-inch cubes
1 green pepper, cut into 1/2-inch squares
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano
3 tablespoons vegetable oil
1 cup onion, chopped
1/4 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1/2 teaspoon dried basil
Salt and pepper
In heavy skillet or saucepan, quickly brown lamb in oil over medium-high heat. Add onions and cook until limp, stirring frequently. Add green pepper and cook for about 2 minutes. Add tomato sauce, wine (optional), oregano, basil, salt and pepper. Add mushrooms and simmer for an additional minute.
Serve lamb in sauce over cooked rice.
Serves 4.
Onion-orange Lamb Roast
3/4 leg of lamb
1/4 cup chopped onion
1/2 cup orange juice
2 tablespoons prepared mustard
3/4 teaspoon rosemary
Salt and pepper to taste
Place lamb on rack in shallow roasting pan. Roast in 325 degrees F oven 30 to 35 minutes per pound or until meat thermometer registers 175 degrees F for medium doneness.
Combine onion, juice, rosemary and seasoning and spoon over the lamb during the last hour of roasting time.
