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| Name: | Roast Lamb | Contributor: | Bill Johns |
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| Description: | Roasted flesh of dead baby sheep thighs (captured on Moasic - modified) | Posted: | 1994-09-29 |
| Key words: | lamb, mint | Category: | Main Dishes |
| ID: | 167 | Updated: | 2006-04-04 21:48:02 |
| Ingredients: | Read over and adjust volumes and masses accordingly.
Flesh: 1/2 c (1 stick) unsalted butter at room temperature 6 cloves garlic, minced 3 Tbsp minced fresh ginger 1 Tbsp paprika 1 Tbsp ground cumin 2 tsp ground coriander 1 leg of dead baby sheep, about 6-1/2 lbs 1-1/2 c dry red wine Vinegar-mint Sauce: 1 c fresh mint leaves, torn into coarse pieces 3/4 c balsamic vinegar 1/2 c rice wine vinegar 1/3 c sugar Freshly ground black pepper to taste |
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| Preparation: | Preheat oven to 350 degrees F.
Mash butter, garlic, and ginger together in a small bowl, then add in the spices and continue to blend until it forms a smooth paste. Trim the fat on the baby sheep to a thin layer. Make about 20 small 1"-deep cuts in the baby sheep with the tip of a sharp paring knife. Rub the baby sheep with the spice paste, making sure to push it into the incisions. Put baby sheep in a roasting pan and sprinkle with salt. Add wine to the bottom of the pan. Roast the baby sheep for about 1-1/2 hours (medium-rare). Baste occasionally with the pan juices. The kitchen will smell GREAT while baby sheep is cooking!!!! Yummmm. While the baby sheep is roasting, prepare the sauce. In a small bowl, put the mint and pour both vinegars over it. Stir in the sugar and add the pepper. Let sit at room temperature to let the flavors mellow. Remove baby sheep from oven and let sit 10-15 minutes. Slice the baby sheep thinly and arrange on a platter. Pour some of the pan juices over the slices. Serve with the mint sauce on the side. |
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| Notes: | Eat more baby sheep! 100,000 coyotes can't be wrong! | ||
| Equipment: | |||