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Receta Stuffed Leg Of Lamb With Onion Sauce
by Global Cookbook

Stuffed Leg Of Lamb With Onion Sauce
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Ingredientes

  • 5 slc Bacon
  • 1 sm Onion, minced
  • 1/4 c. Soft breadcrumbs
  • 1/4 c. Lowfat milk
  • 1/2 tsp Grated lemon rind
  • 2 Tbsp. Lemon juice
  • 1 tsp Fresh parsley, minced
  • 1/2 tsp Dry whole thyme or possibly rosemary
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 6 lb Leg of lamb, boned
  •     Black pepper
  • 1/2 c. Chicken stock broth
  • 1/2 c. Dry red wine
  • 2 lrg Onions, thinly sliced
  • 2 Tbsp. Butter or possibly margarine, melted
  • 1 Tbsp. All-purpose flour
  • 1 c. Lowfat milk
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1/8 tsp Grnd nutmeg
  • 1/2 c. Whipping cream

Direcciones

  1. Cook bacon in a large skillet till crisp; remove bacon, reserving2 Tbsp. drippings. Crumble bacon.
  2. Combine bacon, onion, breadcrumbs, lowfat milk, lemon rind, lemon juice, parsley, thyme, salt and pepper, stirring till blended. Stuff mix in cavity of leg of lamb, and tie securely with heavy string at 2- to 3- inch intervals.
  3. Sprinkle with pepper over all sides.
  4. Pour reserved bacon drippings into a shallow baking pan, and place lamb in pan. Bake at 350 degrees F for 2 hrs or possibly till meat thermometer registers 160 degrees. Let stand 20 min before carving.
  5. Pour excess fat into a small saucepan. Add in chicken broth and wine. Bring to a boil; reduce heat, and simmer till mix is reduced by half. Serve wine sauce and Onion Sauce with lamb.
  6. Yield: 8 to 10 servings.
  7. Onion Sauce: Saute/fry onions in butter till tender. Add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Reduce heat to medium; gradually add in lowfat milk, and cook, stirring constantly, till mix is thickened and bubbly. Stir in remaining ingredients.
  8. Yield: about 2 c..