SXJ112@psuvm.psu.edu (04/26/91)
My LAMB 5k Leg of lamb plastic cooking bag red wine turmeric pepper cumin sage parsley curry powder onion garlic ----------------------------------------------------- In 4 c. wine, and 32 c water add garlic slivers and thinly sliced onion, 3 T sage,1/4 c parsley, dash of pepper. Deeply prick the meat w/ a fork to the bone over entire surface Liberally (to taste) cover the meat in the remaining spices. When I do it, the meat is a gorgeous red-orange color under 2-3 mm of spice..this is spice on spice thick. Place the meat in the bag pour in the liquid and let stand 24 hours (min) to 48 hours before cooking. Turn freq. to keep evenly coated. Drain lamb and add more sage and pepper. Reserve liquid. Roast to taste basting frq in a shallow pan of 2/3 wine to 1/3 water about 3 cm deep, covered w/ foil. Serve w/ the Green gravy and onion casserole --------------------------------------- Green Gravy Make a cream gravy from the drippings, whole cream (bother the cholesteral), white wine and arrowroot (I guess you could use cornstarch or flour). Add a half cup mushroom slivers and a half cup reserved liquid...More to taste and liberally add more sage It will have a very ugly green-gold shimmer and look unappetizing until you taste it..Season w/ white pepper and salt. Esp. good if you roast those pre-boiled little white potatoes.. ------------------------------------------------- Onion Casserole Slice onions in paper thin slices (help to have a processor; but I've done it by tedious hand too). In a large kettle of 5 cups beef boullion and 5 cups water, add 1/4 c parsley and 3 TBS oregano. Cook the onion til tender. Layer a buttered pan 1/2 full w/ drained onion. Cover w/ thin sliced, cooked tomatos then the entire thing w/ a layer of cheese (sliced or grated). Repeat. Make sure the top is completely sealed w/ cheese and back at 350F a half hour..depending on size of casserole of course. Then raise temp when casserole is heated through until the cheese is nicely browned and melted in center If you are making a very deep one, add more layers. Let cool a few minutes to set and serve its even better reheated the next day Enjoy...Stephanie