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1995-09-27
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Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Roast Leg of Lamb with Chiles and Garlic
Message-ID: <P1MUDG6@taronga.com>
Date: Thu, 16 Sep 1993 22:47:55 GMT
>From The Best of Food and Wine
Roast Leg of Lamb with Chiles and Garlic
12 garlic cloves, peeled
4 jalapeno peppers, seeded and coarsely chopped
1/2 cup fresh lemon juice
4 teaspoons Dijon-style mustard
1 teaspoon salt
2 teaspoons freshly ground black pepper
8 or 9 pound leg of lamb, trimmed of fat
2 tablespoons dried dill seed
In a food processor, combine the garlic, jalapenos, lemon juice, mustard,
salt and black pepper; process just until the garlic and chiles are well
minced.
Place the lamb in a roasting pan and rub all over with the seasoning
mixture. Sprinkle the dill over the lamb, cover and refrigeratoe for at
least 2 hours or overnight. Remove the lamb from the refrigerator about
1 hour before roasting.
Preheat the oven to 400F. Roast the lamb for 30 minutes. Reduce the heat
to 350F and roast for 2 hours longer. Let the lamb rest for at least 20
minutes before carving. Serve cold or at room temperature.