CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9df9   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Roast Leg Of Lamb   
    Categories: Lamb/mutton, Herbs   
         Yield: 10 Servings   
       
         3 tb Coarse-grain mustard   
         2 cl Garlic; minced *   
     1 1/2 ts Dried rosemary; crushed   
       1/2 ts Black pepper   
         4 lb Leg of lamb; well trimmed,   
              - boned, rolled & tied   
              Mint jelly; (opt)   
       
     Combine mustard, garlic, rosemary, and pepper. Rub   
     mustard mixture over lamb. Place roast on meat rack in   
     foil-lined shallow roasting pan.   
        
     Set oven to @ 400ºF/205ºC. Roast 15 minutes. Reduce   
     oven temperature to 325ºF/165ºC; roast about 20 minutes   
     per pound for medium.   
        
     Transfer roast to cutting board; cover with foil. Let   
     stand 10 to 15 minutes before carving.   
        
     Cut strings from roast; discard. Carve into 20 slices.   
        
     Serve with mint jelly, if desired.   
        
     * NOTE. For a more intense garlic flavor inside the   
     meat, cut garlic into slivers. Cut small pockets at   
     random intervals throughout roast with the tip of a   
     sharp knife; insert the garlic slivers.   
        
     ** NOTE 2. At this point the lamb may be covered and   
     refrigerated up to 24 hours before roasting.   
        
     Yield: 10 servings   
        
     Serving size: 2 lamb slices (without mint jelly)   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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