Roast leg of lamb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb | |
| Potatoes, peeled, cut in large chunks | ||
| Whole onions, peeled | ||
| Carrots, cut large chunks | ||
| Parsnips, cut large | ||
| Pumpkin, cut large c | ||
| Mint sauce (recipe f | ||
| Fresh peas | ||
| 2 | tablespoons | Fresh mint |
| ¾ | cup | Vingar |
| ¼ | cup | Boiling water |
| 2 | tablespoons | Sugar |
Directions
MINT SUACE
Pre-heat oven to 350 F. Depending on the type of lamb, you may need to oil. Allow 25 mintues per pound of meat. Add potatoes, onions, carro parsnips, pumpkin about 1 hour before serving. Lighly boil peas. Rem from oven. Carve thin slices of lamb, place on preheated plates. Carefully arrange selection of vegetables on each plate. Add spoonful peas to each serving. Bring each plate to guests seated at dining tab Pass around rich brown gravy and mint sauce.
Mint Sauce: Wash and dry the mint, finely chop. Pour over boiling wat add sugar and stir until dissolved. Add vinegar, stir. Serve in small with teaspoon.
Recipe from "Cooking Down Under" Lamb is the flagship meat of Australia. Submitted By TANANA REYNOLDS On 05-23-95