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Old 05-08-2003, 09:38 AM
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Lamb Recipe

Originally posted by Jeannie on April 2003 WFD

1 leg of lamb.. cut in 4 pieces through the bone
about 8 lbs...

The marinade..:
5 sprigs rosemary plus extra
10 cloves of garlic peeled and halved
extra virgin olive oil
salt and freshly ground pepper

For the onions:
3 Tablespoons butter
2 lbs pearl onions, peeled
1 cup dry white wine

In a large bowl or plastic bag, toss the lamb pieces with the marinade. Refrigerate overnight. The next day, bring to room temperature.

Preheat oven to 425 degrees/ Place lamb in a roasting pan, roast for about an hour or until internal temp is 160 degrees.

In the meantime, melt butter in a large skillet, over med hi heat. Saute onions until golden..about 8 min... add the wine and simmer until tender.....about 20 min...Season with salt and pepper.

When the lamb has roasted for an hour...add the onions to the pan, roast 15 more minutes, or until lamb is done.

Remove from oven, discard the rosemary. Tent with foil and let sit about 15 min. serve with fresh rosemary sprigs..

Serve with rice pilaf.. and peas or stringbeans

If you are using a smaller piece of lamb... adjust recipe accordingly......*s*
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Old 07-04-2003, 09:23 AM
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Originally posted by ewriggs in June 2003 WFD

1/2 c COLD butter chopped into little pieces
1-3 cloves garlic, minced
1 tsp dried mint
4 lamb chops - preferably frozen

Blend the **cold** butter, garlic and mint until a nice, even paste consistency
Spread thickly over the top of the (preferably frozen) chops

Put chops on a rack with a pan under it (I use one of those small rack-and-pans that I picked up at the grocery store)

Broil chops about 2" away from heat source
Turn over after 8-9 minutes and continue another 6-8 minutes (to taste)
NOTE: if starting from thawed state, it will take 3-4 minutes less time per side to cook, and they won't get as nicely browned on the outside.

Serve with Crosse & Blackwell's mint sauce (unshaken!), cauliflower / broccoli mix with lemon-butter sauce and have sherbet for dessert.
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Old 04-02-2015, 01:22 AM
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