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    Easter Lamb


    Source of Recipe


    the net

    List of Ingredients




    1 Bulb of fresh fennel (anise)
    4 tbsp Chopped garlic or more
    -if you like
    Salt and plenty of fresh
    -ground pepper

    Recipe



    1 Get a leg of lamb and ask the butcher to bone it and butterfly it for you.
    2 Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself.
    3 When you get the lamb home, try to remove as much fat from the inside as possible if the butcher didn`t clean it well.
    4 Now you are going to make your own roast of boneless lamb.
    5 To begin...lay the meat out flat on a large clean surface skin side down.
    6 Cut off the fuzzy top of the fennel and wash thoroughly.
    7 Cut into 4" stalks using everything (save the bulb) cover the meat first with salt and pepper.
    8 Spread the garlic all over the meat.
    9 Lay the pieces of fennel next spread over the meat.
    10 Now roll up like a jellyroll and start tying with the string about 2 " apart.
    11 Get it as tight as you can.
    12 Then tie it lengthwise tucking the ends in. place in a roasting pan and lightly oil top and sides.
    13 Salt an pepper the roast.
    14 Cut the fennel bulb into chunks and drizzle with about 2 tbls of melted butter or oli.
    15 Bake at 350°F for about 1 hour covered.
    16 Turn every ½ hour.
    17 Remove cover and continue to bake 1 hour uncovered.
    18 Before the last ½ hour add ½ cup white wine.
    19 When done, remove the meat to a warm platter.
    20 Do not cut too early, lamb gets cold fast.
    21 Put the roasting pan on top of the stove and make a gravy with the drippings.
    22 Add flour and water.
    23 You may even use a bit more wine or broth, adjust for salt, strain and serve on the side for the meat or mashed potatoes

 

 

 


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