CHRS: CP437 2
MSGID: 1:18/200@fidonet 66941db8
PID: MBSE-BBS 1.1.3 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.3 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Leg Of Lamb
 Categories: Lamb/mutton, Herbs
      Yield: 10 Servings
 
      3 tb Coarse-grain mustard
      2 cl Garlic; minced *
  1 1/2 ts Dried rosemary; crushed
    1/2 ts Black pepper
      4 lb Leg of lamb; well trimmed,
           - boned, rolled & tied
           Mint jelly; (opt)
 
  Combine mustard, garlic, rosemary, and pepper. Rub
  mustard mixture over lamb. Place roast on meat rack in
  foil-lined shallow roasting pan.
  
  Set oven to @ 400ºF/205ºC. Roast 15 minutes. Reduce
  oven temperature to 325ºF/165ºC; roast about 20 minutes
  per pound for medium.
  
  Transfer roast to cutting board; cover with foil. Let
  stand 10 to 15 minutes before carving.
  
  Cut strings from roast; discard. Carve into 20 slices.
  
  Serve with mint jelly, if desired.
  
  * NOTE. For a more intense garlic flavor inside the
  meat, cut garlic into slivers. Cut small pockets at
  random intervals throughout roast with the tip of a
  sharp knife; insert the garlic slivers.
  
  ** NOTE 2. At this point the lamb may be covered and
  refrigerated up to 24 hours before roasting.
  
  Yield: 10 servings
  
  Serving size: 2 lamb slices (without mint jelly)
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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