member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Main-Lamb: Roast Mint Lamb


    Source of Recipe


    recipegoldmine.com

    List of Ingredients




    1 cup white creme de menthe liqueur
    1 cup finely chopped onion
    2 cloves garlic, minced
    1 teaspoon salt
    1/4 teaspoon pepper or more
    1 ( 5 to 6 pound) leg of lamb
    1 cup heavy cream
    2 tablespoons butter or margarine
    2 teaspoons cornstarch
    2 tablespoons water
    Salt and pepper to taste

    Recipe



    In bowl combine creme de menthe, onion, garlic, salt and pepper. Pierce lamb with skewer so marinade will penetrate. Place lamb in shallow dish or large plastic bag. Pour in marinade and refrigerate for 12 to 24 hours, turning meat often.

    Drain and reserve marinade. Place lamb in shallow roasting pan. Roast at 325 degrees F for 1 1/2 to 2 hours or until meat thermometer registers 140 degrees F for rare. 160 degrees F for medium and 170 degrees F for well done. Baste often with marinade. (Add water to roasting pan if dry). Remove lamb to heated serving platter. Scrape pan juices into a medium saucepan; add 1/2 cup reserve marinade, cream and butter. Combine cornstarch and water, add to saucepan. Cook, stirring constantly until mixture boils and thickens. Season to taste.
    Serve sauce with lamb.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |