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Leg of
Lamb
5 to 6 pound leg of lamb
1c. water
1Tbsp. butter
1 onion, stuck with 3 whole cloves
1 large carrot, sliced
2 slices of UNpeeled lemon
2 celery ribs, diced
8 to 10 parsley sprigs, chopped
1tsp. crumbled dried basil or oregano
1tsp. salt
1/2tsp. pepper
1c. beef or chicken consomme
1/2c. red wine
1/2c. light or heavy cream
2Tbsp. browned flour (see note at bottom of recipe)
Place the leg of lamb in a roasting pan with the water. Cover
and cook over high heat on top of stove until the water
evaporates. Uncover, add the butter, and still over high heat
brown the meat all over. Remove the lamb from the pan and
discard all the accumulated fat from the pan.
In the bottom of the pan place the onion, carrot, lemon
slices, celery, parsley and basil or oregano. Stir until well
mixed. Place the lamb on top of these vegetables and add salt,
pepper and consomme.
Cover and simmer over very low heat for 1 1/2 hours. Blend
together the wine, cream and browned flour. Pour over lamb.
Stir around until well mixed with all the ingredients.
Cover and simmer for another 30 minutes. Remove the meat to a
hot platter. Strain the gravy and serve it separately.
Note; to brown, stir all purpose flour constantly over low
heat in a dry heavy skillet until golden brown.
***Write a review of this recipe!***
Recipe submitted by 'Princess Gran'
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