mmr@ritcv.UUCP (Margaret Reek) (03/27/84)
Lamb is a traditional Easter entree; here is a superb recipe for anyone who even sort-of likes lamb. Rolled Lamb with Artichoke Hearts Leg of Lamb (boned; 5 lbs) 4 tsp chopped parsley garlic clove 1/2 tsp salt salt and pepper 1/4 tsp each thyme, marjoram, dill, 2/3 c. chopped onion pepper 6 Tbs. butter Consomme, to baste lamb 1 c. coarsely chopped artichoke hearts 4 Tbs flour 2 c. fresh bread crumbs 2 c. consomme (do not use marinated artichoke hearts; use frozen or plain canned ones. Also, since I have never seen lamb consomme, I use beef) If you can, get the butcher to bone the lamb for you, or it can be done fairly easily by yourself. Rub the lamb with garlic, salt, and pepper. To prepare stuffing: saute onion in butter, until golden. Add artichoke hearts; cook 1 minute. Add bread crumbs, parsley, and remaining seasonings. Mix thoroughly and place inside lamb; secure with skewers and string. Place on rack in open roasting pan. Roast at 325 degrees about 35 minutes per pound. Baste with consomme 20 minutes before meat is done. Remove lamb to hot platter and make gravy. Skim all but 4 Tbs fat from pan drippings. Blend in flour; mix until smooth. Add 2 cups consomme, stirring constantly until gravy is smooth and thick. Season to taste. This recipe originally came from the cookbook Entirely Entertaining. It is 200 pages of party menus and recipes. I don't know if it is still in print (I got mine about 5 years ago); inside the book it indicates that it is available from The Junior League of Montclair-Newark Inc. 411 Bloomfield Avenue Montclair, NY 07042 Enjoy. Margaret Reek ritcv!mmr for $4.75 (plus tax if you live in NJ).