[Sca-cooks] Re: lamb

[Devra at aol.com]

        Well, you didn't mention mustard or wine, but here is a recipe that 
I've always found very nice (from The Blueberry Hill Cookbook, Elsie Masterson)
     Roast Spring Lamb/Cafe
     
6-7 lb spring lamb
salt & pepper
garlic powder
ca 1 C prepared mustard
1/2 C brown sugar
1 - 3 C strong coffee
1/2 C white wine
1/2 t cornstarch mixed with 2 T cold water (optional)

Set lamb on roasting rack in pan. Season well with salt, pepper & few dashes 
of garlic powder.

Smear it all over (underneath too) with prepared mustard, then pat on the 
brown sugar , enough to cover. The sugar goes on top of the lamb only!

Add 1 C coffee to the bottom of the pan. Do not pour over the lamb, since you 
want the coating to set first.

Place lamb in a 300-degree F oven, and let roast slowly, starting to baste 
about 45 minutes after it goes into the oven. Watch that the pan doesn't dry 
out; keep adding coffee as you baste, every 15 min or so.

Lamb should be done in about 2 hr (150 on thermometer for rare, 160 well 
done, 170 dried out - to your taste).

Remove lamb to warm platter & keep in warm place, letting it rest. 

Set roasting pan over direct heat & ket juices bubble up hard. Add wine and 
scrape pan for stuck-on juices. Add 1/8 t garlic powder. The gravy will thicken 
& almost glaze, but you can add the cornstarch slurry if you like.

Excellent with kasha groats.

     Devra, slavering



Devra Langsam
www.poisonpenpress.com
devra at aol.com