Breals Posted December 2, 2006 Report Share Posted December 2, 2006 (edited) I made this up the other week when I found a leg of lamb on offer at the co-op! It was lovely. Ingredients Leg of Lamb Pack of seasonal veg (or 'stew-pack' as they are sometimes called) Large pinch from a jar of 'Herbes du Provence' found in cupboard. Fresh herbs would be even better. 1 large desert spoon of marmalade. A large glass of cheap red wine. Olive oil Method 1) Roast the lamb in a large dish or tray. 2) Halfway through cooking add the contents of the seasonal veg pack (carrots, parsnips, onions) to the tray, after cutting them into halves, quarters, or whatever, and drizzling them with the oil adding a good pinch of herbs. 3) Heat a large spoon of marmalade in a pan until it is molten. Chuck on a large glass of wine. 4) Stand back and admire the brief but impressive 'pillar of flame'! (BSS-approved fire extinguisher at the ready)... 5) Pour some of this liquid over the lamb at intervals during the rest of the cooking process. 6) Serve and enjoy! Use any leftover lamb for a lamb Rhogan Josh the following night! Edited December 2, 2006 by Breals Link to comment Share on other sites More sharing options...
John Orentas Posted December 2, 2006 Report Share Posted December 2, 2006 The poor Ba Lambs are having a tought time today. Link to comment Share on other sites More sharing options...
Breals Posted December 2, 2006 Author Report Share Posted December 2, 2006 Yes, but they taste so damn gooood. I used to be veggie. No going back. Link to comment Share on other sites More sharing options...
DaveR Posted December 3, 2006 Report Share Posted December 3, 2006 In the spring time passing the fields with all the little lambs springing about - all I think about is new receipes and mint sauce !! Link to comment Share on other sites More sharing options...
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