Hi Julie --
Yum, yum. And I have a recipe for baked stuffed mushrooms using
1/2 ground lamb. :)
Also one with spinach. :)
June
Sent: Thursday, December 27, 2001 8:49 AM
Subject: Re: Leg of lamb/Mushrooms
I went overboard on buying mushrooms for the risotto and now have a bunch
sitting in the fridge just waiting for your recipe :-) Please post both,=
if
it's not too much trouble?
The chicken stuffed with fruit was a delight. The aroma that came from t=
he
oven as it cooked was heavenly. The risotto was very good but that recip=
e
made LOTS of rice. The reheated leftovers are disappearing tho.
Julie's leg of lamb will be next on my experimental cooking agenda.
ann
> At 03:42 PM 12/26/2001 -0500, Julie wrote:
> I've got a great recipe. I've tried a few lamb recipes, and this is m=
y
t
> and pith from other lemon. In a saucepan of boiling water blanch zest =
1
n
> middle of a large roasting pan and arrange lamb on them. Roast lamb in
> middle of oven 1-2/2 to 2 hours or until a meat thermometer registers
> 140=B0F for medium-rare. Transfer lamb to a cutting board and let stan=
d 15
> minutes.
> Serve lamb, sliced thin across grain, garnished with rosemary and lemo=
n
