The Worlds of Katherine Kurtz
Off Topic => Recipes => Hearty Grub => Topic started by: Elkhound on March 26, 2016, 04:06:51 PM
I have a boneless leg of lamb thawing in the refrigerator. Normally I do it in the pressure cooker, but at Easter I do it the way my mother did, in the oven. Inject it with wine & herbs, insert garlic cloves under the fat, and rub the outside with salt & rosemary. Then roast it in the oven for about an hour at 350^ F. Move to a platter and place the roasting pan on the stove. Heat drippings until they smoke, then pour 2 cups of V-8 juice in. When the liquid comes to a boil, thicken for gravy. Serve with brussels sprouts and a nice Shiraz.
Sounds wonderful