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The Original Shareware 1.1
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The Original Shareware (WeMake CDs)(Volume 1.1)(CDs, Inc)(1993).iso
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LAMBBE.TXT
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1990-07-28
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LAMB AND BEANS
FRENCH (BRITTANY)
.
1 lb dried Northern/Navy beans
3 cloves garlic
1/4 cup butter
2 lb thinly sliced onions
1 tsp dried rosemary
1 tsp dried thyme
3 tsp salt
1/4 tsp fresh ground black pepper
2, 1 lb cans drained Italian plum tomatoes
7 lb. leg of lamb
fresh chopped parsley
.
Wash beans, drain. In 6 qt. kettle, combine beans and 6 cups cold water.
Bring to a boil, reduce heat and simmer 2 mins. Cover, remove from heat, let
stand 1 hour. Drain beans. Reserve liquid and add water to make 2 qts.
Return beans and liquid to kettle, bring to boil. Reduce heat, simmer
gently, covered for 1 hr. (beans are tender, not mushy). Drain beans in
colander. Preheat oven to 325. Crush 1 clove garlic in garlic press.
In hot butter in large skillet, saute onion and crushed garlic 10 min. In
shallow roasting pan, combine beans, onion, 1/2 tsp. rosemary, 1/2 tsp
thyme, 2 tsp salt, pepper and tomatoes. Mix well.
Wipe lamb with damp paper towels, trim off most fat. Make 6 slits in
flesh and insert slivers of remaining garlic. Sprinkle lamb with remaining
rosemary, thyme, salt.
Place lamb on top of beans, roast uncovered 3 3 1/2 hours (175 0n meat
thermometer for well done, roast 20 mins less for medium-well or pink).
Remove lamb to heated platter, let stand 20 mins. Cut long, thin, flat
slices from leg, spoon beans around lamb, sprinkle with parsley.