===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-04-94 (00:26)             Number: 380
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Lamb Recipe 14                 Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Tarragon Lamb
 Categories: Lamb, Entertain, Main dish, Marinade
      Yield: 6 servings

      4 lb Leg of lamb                         1 tb Oil
    2/3 c  Cream                               1 x  Salt and pepper to taste
      1 ts Tarragon                            1 ea Onion sliced
  1 1/4 c  Dry white wine

  Skin  the  leg of lamb and trim away all the outside fat and as much of the
  fat lying between the muscle tissue that you can reach. Score the flesh
  deeply
   with a criss-cross pattern and stuff the slits  with
   the tarragon.  Rub the meat with the oil and cover with the onion. Place
  in a  suitable  dish for marinating and pour over the white wine. Add a
  little salt and pepper and leave to marinate for about 2 hours in a cool
  place,  basting occasionally.  Roast the lamb with the marinade, basting it
  frequently,
   in a warm oven 325 deg F until done.   About 10 minutes before the meat is
  cooked,  pour off the marinade and meat juices into a saucepan. Reduce
   the gravy to half its original quantity  by  boiling vigorously. Carve the
  meat  into thin slices and add the resulting juices to the marinade.
  Arrange the meat on a serving dish and keep warm. Remove the gravy from the
  heat,  stir in cream and carefully re- heat the sauce until it forms a
  medium-thick
   consistency.   Pour  the sauce over the lamb and keep warm.

-----

         Jack Wells Host of the Home Cooking and Recipes sub

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