Classical Garamond
Classical Garamond
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Dutch 801 Roman
Dutch 801 Roman
Category
Class
Title
Description
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Instructions 1
Instructions 2
Instructions 3
Instructions 4
Instructions 5
Instructions 6
Instructions 7
Instructions 8
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Instructions 10
	Side dish
Sauce
Fresh Mint Sauce
Excellent with roast lamb.
1/4 cup water
1 1/2 tsp sugar
(1/2 cup finely chopped fresh mint leaves
1/2 cup cider vinegar
CCombine 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 Dish
Leg of Lamb With Mint Sauce
zRoast 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.
3 or 4 slivers of garlic
1 tsp. dried rosemary
1 tsp salt
1/4 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 butter
Grated peel of 1 lemon
1/2 cup fresh lemon juice
1 1/2 cups sugar
5 egg yolks
1 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