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Saturday, July 28, 2007

Karakul

Aka sheep, or a certain breed of sheep. That is what Donkey is.



Lamb is also another meat that should be relatively easy to find locally. But will run you in price. Check out your local farm market, sometimes you can acquire them there. Mainly in the form of Leg.

Roast Leg of lamb
Leg of lamb (about 6 pounds)
8 cloves garlic
juice of one lemon
1/2 tsp rosemary
salt
freshly ground black pepper

Instructions:
-------------
Preheat oven to 325F. Cut eight shallow slits in the surface of the
lamb and insert a single clove of garlic into each slit. Brush the lamb with the
lemon juice, sprinkle with rosemary, salt and pepper. Insert a meat
thermometer into the thickest part of the roast so the bulb reaches the
center but does not touch bone. Place the lamb on a rack in a
roasting pan and roast for 20 minutes per pound or until the
thermometer reaches 150F. Remove from oven, and let the leg stand
uncovered for 10 to 15 minutes before carving.

Top with mint jelly if you want.

4 comments:

Marina said...

Hey! you don't make haggis with leg!

;)

Phelan said...

you can post about haggis all you want.

Merry said...

Phelan, can I get instructions for the pasta recipe for the ravioli? (Never made pasta from scratch before.) I'm going out for a bit this afternoon to watch some wake boarding and get batteries and a cable, so I thought I'd get the pasta dough ready, while I bake buns, before I go.

Phelan said...

Already getting put up.

after that post, you just need to roll it out as thing as possible, then cut to shape and size. brush with egg and squish together.

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