Copied By: LEHEY_GREG @ESSG
   SENT: 89-03-03  20:51
   FROM: COLLINS_KEN @EASY
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: Roast Leg of Lamb

If your only experience with lamb is lamb chops, you're in for a surprise
with this mildly-flavored and delicious dish. The cooking aroma is
stronger than the flavor. You don't need an entire leg of lamb; just the
top part will do (my supermarket sells it both ways).

In case you think this is ambitious project, it isn't. There is really
very little work involved, but you must begin about four hours before
meal time. I cook this every Sunday for a household of two. Monday
we have lamb stew.

The recipe is slightly adapted from a recipe for Lammkeule in
a fabulous cookbook entitled "Kochen - die neue Schule"

Ingredients:
-----------
Leg of lamb
Equal amounts of
    garlic cloves
    Basil  (you may substitute mint)
    Rosemary
    Thyme
    (How much depends on the size of the roast. If you are using fresh
    herbs, use twice as much as with dried herbs. You need enough to
    cover the entire surface of the roast liberally.)
Olive Oil
Water

Procedure:
---------
If the roast is frozen, defrost it overnight in the refrigerator.

Four hours before serving:
   Cut the layer of fat off the roast in large pieces and reserve them
   Mince the garlic
   Crush the basil, rosemary, and thyme with a mortar and pestle
   Mix the garlic and herbs with enough olive oil to double the volume
   Brush the entire surface of the lamb liberally with this mixture
   Place the fat back on the roast
   Cover
   Let stand one hour.

Three hours before serving:
   Preheat the oven to 200 C (400 F)
   Place the roast (with the fat) onto a roasting pan and into the oven
   Roast 20 minutes (uncovered, or you're braising it!)

Twenty Minutes Later:
   Reduce the temperature to 160 C (325 F)
   Add one half liter (two cups) of water to the bottom of the pan.
   (Adding the water is optional. It makes for better juices and
    easier cleanup, but the roast comes out the same.)

Roast until the inner temperature is between 60 to 80 C. (140-180 F)

If you are using a Fahrenheit meat thermometer, pretend you
are roasting beef.

Recommendation: Roast to medium rare or medium (70 C or 160 F)
   It's very difficult to uncook overcooked food. This permits you
   to recook the leftovers, and you can always microwave portions for
   people who like their roast well done.

Pan juices make a nice gravy when mixed with a roux.
Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 91-08-16  19:36
   FROM: DINAPOLI_JOE @SUPPORT
Copied By: DINAPOLI_JOE @SUPPORT
   SENT: 91-08-16  10:36
   FROM: DINAPOLI_JOE
MOGUL LAMB

One 10 lb. leg of lamb, boned & butterflied to be 1 1/2-inch in
thickness, cleaned of all excess fat.

Marinade:
2 Tablespoons (Tbs.) dry ginger
3 cups yogurt
5 teaspoons (tsp.) salt
Juice of 6 limes
1 1/2 tsp. each - cayenne, cinnamon, cloves, cardamon
3 Tbs. ground corriander
1 tsp. black pepper

Combine marinade ingredients, mixing well. Place lamb in marinade.
Cover & refrigerate for a 3 day minimum. Turn 4 times during the
marination period. (The longer the lamb marinates, the more tender it
becomes.)

To grill lamb: Have grate 4-inches above the coals, which should be
greyish with glowing embers.  Place drained meat on grate and cook for
5 minutes on each side. Turn once more, and cook 2 minutes on each
side. Rest on cutting board for 5 minutes, covered with foil. Slice
thin.


Recipe from chef Gary Danko, Chateau Souverain Restaurant and Winery,
Geyserville, California.