10+�e�$B0B@@@@Classical Garamond@Classical Garamond@`#33UU??wwDutch 801 RomanDutch 801 Roman![�Category![��Class![�Title![cDescription![5Ingredient 1![PIngredient 2![ jIngredient 3![�Ingredient 4![�Ingredient 5![/44Ingredient 6![.4OIngredient 7![,5jIngredient 8![.4�Ingredient 9![/4�
Ingredient 10![�Instructions 1![ �Instructions 2![ �Instructions 3![!Instructions 4![ !Instructions 5![/4�Instructions 6![04�Instructions 7![/3�Instructions 8![.4Instructions 9![-6"Instructions 10	Side dishSauceFresh Mint SauceExcellent with roast lamb.
1/4 cup water1 1/2 tsp sugar(1/2 cup finely chopped fresh mint leaves1/2 cup cider vinegarCCombine water and sugar in saucepan. Heat until sugar is dissolved.5Remove from heat and stir in mint leaves and vinegar.2Set aside for 30 minutes. Strain. Cover and chill.	Main DishLambLeg of Lamb With Mint SaucezRoast leg of lamb seasoned with garlic and rosemary. Good with green beans, broiled tomato halves and rice with mushrooms.1 leg of lamb about 5lb.Oil3 or 4 slivers of garlic1 tsp. dried rosemary
1 tsp salt1/4 tsp black pepper
Mint Sauce|Bring lamb to room temperature 1 hr before roasting. Trim away loose fat but do not remove outer skin. Wipe with damp cloth.VBrush lamp with oil. Make incisions and insert garlic slivers. Sprinkle with rosemary.�Place lamb fat side up on a rack in roasting pan. Bake at 450 F for 15 min. to sear. Reduce to 350 F and roast for 1 1/2 to 2 hours.lSprinkle with salt and pepper. Let rest for 20 to 30 min. before carving. Serve with mint sauce on the side.Fillings	Preserves
Lemon Curd�Lemon Curd makes an excellent filling for cakes or tarts. Also good as in ice cream topping or as a spread for toast or pancakes. Keeps for 2 weeks when refrigerated.1/2 cup butterGrated peel of 1 lemon1/2 cup fresh lemon juice1 1/2 cups sugar5 egg yolks1 whole egg�Place butter in a metal bowl and set over simmering water in a wide saucepan or skillet. When melted add the lemon peel, juice and sugar.�Using a electric beater or a whisk beat in the egg yolks and the whole egg while the mixture continues to cook. Whicsk until thick and smooth. About 20 min. Mixture should be as thick as any cooked pudding.?Cool. Turn into jars and cover. Refrigerate until ready to use.	Main Dish