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Roast Leg of Lamb with Mint Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 04/07/03 : Roast Leg of Lamb with Mint Sauce
"Roast Leg of Lamb with Mint Sauce"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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To our Troops Thanks, We Love You!
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1 leg of young lamb (about 5 to 6 lb.)
5 large cloves of garlic, 4 cut lengthwise in spears, 1 cut in half
1/4 cup fresh rosemary leaves, crushed
1/2 tsp. Dried Oregano
1/4 tsp. Black pepper
1/4 cup green olive oil
1 1/2 cups dry Italian white wine
3 sprigs of fresh Italian parsley
Sauce:
1 large bunch of fresh mint, remove leaves from the stalks and finely chop
1 cup wine vinegar
1/4 cup raw brown sugar
Preheat the oven to 325 degrees. Wipe the lamb with paper towels. Scrape the flesh thoroughly with a sharp kitchen knife; then make deep pockets all over, inserting the spears of garlic and rosemary. Rub the scraped surface of meat with the clove of garlic cut in half. Cover the meat generously with the rosemary, oregano, and pepper. In the oven, warm the olive oil in a shallow roasting pan. Place the meat in the heated oil and cook it for 1 1/4 hours. Add the wine; baste frequently and cook for 30 minutes until meat is tender. When the meat is cooked, garnish with parsley, carve in a V shaped wedge from the center, and serve immediately. Serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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