Fraternity-Testvériség, 2011 (89. évfolyam, 1. szám)

2011-01-01 / 1. szám

Fraternity I Testvériség

Larded Easter Leg of Lamb

Ingredients

1 3A lb boned leg of lamb

3 1/2 oz bacon fat

salt

scant 1/2 cup lard or white vegetable fat Instruction

Start by preheating the oven to 350 degrees F. Rinse the meat well and pat dry Tie with string if necessary to retain the shape. Cut the bacon fat into thin strips and insert into the meat at intervals. Place in a roasting pan and then season with salt and pour over the melted lard. Roast for about ^0-60 minutes until light brown, turning and basting frequently. Remove the string and let the meat cool a little before serving. For the sauce, put the liquid from the roasting pan in a small pot. Add some white wine, garlic, pepper, bay leaves, scallion onions and some sage leaves. Reduce the liquid by half. When ready, strain off and serve warm on top of the meat. For garnish, you can slice apples, add bacon wrapped baked potatoes, or some green vegetables like green beans or brussels sprouts to give it extra flavor and look festive for Easter.

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