Recipe#12132

Title: Leg Of Lamb 03

Newsgroups: rec.food.recipes 
 From: al601@FreeNet.Carleton.CA (Frank Laberge) 
 Subject: Roast Leg of Lamb 
 Message-ID: CIrsBs.CKx@freenet.carleton.ca 
 Date: Wed, 29 Dec 1993 00:07:04 GMT 

Found this recipe, hope this helps::
 1 short-cut leg of lamb (abt 4 lbs/2kg)
 3 cloves garlic, slivered , 2 Tb olive oil, 1 Tb lemon juice, 
 1/2 tsp dried rosemary
 Red wine gravy: 
 1 sm onion, minced   1/2c red wine, 1c beef stock, 
 1 Tb cornstarch , 1tsp tomato paste, salt & pepper
 1. using sharp knife, remove fell (thin membrane)and most of the fat from
 lamb. Cut abt 25 tiny slits all over, insert garlic slivers. Combine oil,
 lemon juice and rosemary, brush all over lamb. Let stand at room temp.
 for 30 mins.
 2.  On greased rack in roasting pan, roast lamb in 325F overn for 25-30
 mins per pound (500gm) or till meat thermometer registers 140F for rare,
 or 160F for medium. Remove lamb to plater, cover loosely with foil and let
 stand for 15 mins.
 3.  Red wine gravy - Meanwhile, skim off fat from pan. Add onion and cook
 over med. heat , stirring often, for 4 mins or til softened. Pour in wine
 and bring to boil over med-high heat, boil for 1 min, stirring to scrape up
 brown bits. Add stock and return to boil, cook for 2-3 mins or till
 reduced to about 1 cup.
 4.  Stir cornstarch with 1 Tb water, stir into stock mixture and cook,
 stirring, for 1 min. or til thickened. Blend in tomato paste. Taste and  
 adjust seasoning with salt&pepper. Strain if desired.
 5.  Place lamb on carving board with narrow shank end away from you.
 Insert fork in thick meaty end to hold roast securely. With knife at slight
 angle, carve thin slices toward shank end, carving to bone in centre.
 6.  Carve thin slices lengthwise from each side.Turn leg over and carve
 remaining meat in same way as top of roast. Pour gravy into sauceboat and 
 pass separately along with meat.
 VARIATIONS:
 Mustard-Peppercorn Lamb : Do not cut slits in lamb. Brush lamb with mixture
 with 2 Tb Dijon mustard, 1Tb each red wine and olive oil,  1 1/2tsp crushed
 peppercorns, let stand for 30 mins before roasting.
 Mint Glazed Lamb : Do not cut slits in lamb. Brush lamb with mixture of 
 2 Tb chopped fresh mint or (2tsp of dried mint), 1 Tb melted apple or red
 currant jelly, 1 Tb veg. oil, 2 tsp ketchup and 2 tsp cider vinegar.
 Let stand for 30 mins b4 roasting.