Text 18572, 54 rader
Skriven 2011-12-02 21:22:41 av Dave Drum (1:18/200.0)
Ärende: BH+G 134
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan Lamb Roast
 Categories: Lamb/mutton, Citrus, Herbs, Vegetables
      Yield: 10 servings
 
      5 lb Bone-in leg of lamb
      8 cl Garlic; peeled, in slivers
      2 tb Coriander seed; crushed
      2 tb Fine shredded lemon peel
      1 tb Olive oil
      1 ts Cumin seed; crushed
    1/2 ts Salt
    1/2 ts Whole black peppercorns;
           - crushed

MMMMM--------------------ACCOPMPANIMENTS (OPT-------------------------
           Carrots
           Turnips
           Sweet peppers
           Peeled and cut up
 
  Trim excess fat from lamb. Cut several 1/2" slits randomly
  into top and sides of roast. Insert garlic slivers into
  slits. In a small bowl stir together coriander seed, lemon
  peel, olive oil, cumin seed, salt, and pepper. Rub lamb
  surface with spice mixture. Cover and chill for several
  hours or overnight, if desired.
  
  Preheat oven to 350øF/175øC. Place lamb on a rack in a
  shallow roasting pan. Roast lamb for 1-3/4 to 2-1/4 hours or
  until a meat thermometer inserted in the thickest portion of
  the meat registers 140øF/60øC for medium-rare doneness. or
  155øF/70øC for medium doneness. If desired, add assorted
  cut up vegetables during last 45 minutes of cooking.
  
  Remove lamb from oven. Loosely cover with foil. Let stand
  for 10 minutes (the temperature of the meat will rise about
  5øF during standing time). Slice and serve lamb with the
  roasted vegetables, if desired.
  
  Makes 10 servings.
  
  Better Homes & Gardens | April 2011
  
  MM Format by Dave Drum - 15 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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