Text 28440, 86 rader
Skriven 2015-06-22 05:12:46 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1347
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Arugula-Stuffed Leg O' Lamb w/Roasted Spring Vegetables 2
 Categories: Lamb/mutton, Vegetables, Greens
      Yield: 8 Servings

           CONTINUED FROM PART ONE

  PREPARE VEGETABLES WHILE LAMB IS ROASTING: Cut each onion
  lengthwise into eighths, and halve potatoes or quarter if
  lg Toss onions, potatoes, and carrots with 2 TB oil, 1/2
  teaspoon salt, and 1/4 teaspoon pepper Scatter vegetables
  (not including asparagus) around lamb in the pan, then
  reduce oven temperature to 350+.F/175+.C, and roast lamb
  until an instant-read thermometer inserted into center of
  thickest part of roast registers 130+.F/55+.C for medium -
  rare meat (test temperature in several places), 40 to 50
  minutes more Transfer lamb to a platter and tent loosely
  with foil, then let it stand for 30 minutes

  While lamb is standing, increase oven to 425+.F/220+.C
  450+.F/230+.C, then stir vegetables in pan, and continue to
  roast until tender, 10 to 15 minutes.

  Toss asparagus with remaining 1/2 tablespoon oil and 1/8
  teaspoon salt, and scatter among roasted vegetables, then
  continue to roast until asparagus is just tender, about 10
  minutes.

  Transfer vegetables with a slotted spoon to a serving
  dish, and keep warm, loosely covered. Reserve roasting
  pan.

  FOR SAUCE: Skim any fat from the pan drippings in roasting
  pan, and set roasting pan over 2 burners over medium-high
  heat. Add wine and deglaze the pan by boiling the liquid,
  scraping up the brown bits, for 1 minute. Strain the
  liquid through a fine-mesh sieve into a saucepan, then
  boil until reduced by half (to about 1/3 cup). Add chicken
  stock and any juices that have accumulated on the platter,
  and boil the sauce until reduced to about 2 cups. Reduce
  heat to a simmer.

  Stir the cornstarch mixture, then add it to simmering
  sauce; continue to simmer sauce, stirring, for 1 minute.
  Season sauce with salt and pepper and keep it warm.

  Discard the strings from the lamb, then carve lamb into
  thin slices on a cutting board and serve it with sauce and
  vegetables.

  COOKSCÇÖ NOTES: Some big-box stores carry boneless legs of
  lamb, often from Australia, at a very reasonable price.
  However, they arenCÇÖt butterflied (cut open so that the
  boned leg lies flat and the thicker parts of the meat
  sliced to even out the overall thickness), or trimmed well
  of fat. The quality of the butterflying and trimming can
  also be a problem at supermarkets. The good news is that
  itCÇÖs not difficult to remedy the situation. Use your
  sharpest knife to trim the fat from both the boned side
  and the outside of the lamb.

  To butterfly your boneless lamb leg, cut it open so that
  it lies flat, boned side up. Look for the sections that
  are thicker, and holding a very sharp boning or other
  long-bladed knife horizontally, cut each thick muscle
  almost, but not completely, in half, keeping the upper
  piece attached, so that the meat opens up to form a bigger
  area with a more uniform thickness.

  Recipe by Gina Marie Miraglia Eriquez

  Gourmet Live | March 2012

  MM Format by Dave Drum - 12 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... Man does not live by vegetables alone! Have a cookie.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)