CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66888c08   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Leg Of Lamb w/Garlic & Rosemary   
    Categories: Lamb/mutton, Vegetables, Herbs, Wine   
         Yield: 8 Servings   
       
         7 lb Semi-boneless leg of lamb;   
              - aitchbone removed, trimmed   
              - & tied   
         4 cl Garlic   
         1 tb Fine sea salt   
         2 tb Chopped fresh rosemary   
       1/2 ts Black pepper   
       1/4 c  Dry red wine   
       
     Pat lamb dry and score fat by making shallow cuts all   
     over with tip of a sharp small knife.   
        
     Pound garlic to a paste with sea salt using a mortar and   
     pestle (or mince and mash with a heavy knife) and stir   
     together with rosemary and pepper. Put lamb in a lightly   
     oiled roasting pan, then rub paste all over lamb. Let   
     stand at room temperature 30 minutes.   
        
     Set oven @ 350ºF/175ºC.   
        
     Roast lamb in middle of oven, 1 1/2 to 1 3/4 hours.   
     Transfer to a cutting board and let stand 15 to 25   
     minutes.   
        
     Add wine to pan and deglaze by boiling over moderately   
     high heat, stirring and scraping up brown bits, 1 minute.   
     Season pan juices with salt and pepper and serve with   
     lamb.   
        
     Gourmet | May 2001   
        
     Yield: Makes 8 servings   
        
     Format by Dave Drum; May 11, 2017   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Canada consumes more mac & cheese than any other nation in the world.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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