SC - GLAZED LEG OF LAMB

[Marilyn Traber]

If you are thinnking of making the recipe that we had at Puck's Glenn, don't sub
out the saffron, it isnt that expensive, but if you absolutely don't have the
money drop me an email and I will send you some saffron just so you can try it the
right way
margali
and no cracks about 'scribal errors' in the recipe!

håkan hedrén wrote:

> On to the recipe:
> I had a closer look at the recipe and it said "a pinch of saffron"...
> I have not seen the original in pleyn delit though...but personally I
> feel that this would give some sweetnes as well, not just be used for
> coloring, probably to balance the acidity of the verjuice.
> On the top of my head I'd say a pinch of sugar or half a teaspoon of
> honey to give the same sweetness and some coloring agent for the color,
> possibly turmeric.
> Angus MacIomhair  aka Håkan
>
> >
> > Thank you Brokk and Puck for the wonderful lamb recipe. I was wondering if
> > the saffron could be exchanged for something else or omitted since it is so
> > expensive. >
> > Chante
> >

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