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Tangerine
Lamb Roast
from the kitchen of Sharmagne Leland-St. John
1 leg of lamb
2 tablespoons fresh rosemary, bruised
8 cloves of garlic, halved
2 cups fresh squeezed tangerine juice
1 tablespoon cornstarch
Salt
Remove excess fat and fell with a sharp knife. Rub lamb generously
with rosemary. Salt lightly. Make several small slits in
the lamb; insert the garlic cloves. Bake at 325 degrees for 30
minutes per pound, basting occasionally with the fresh squeezed
tangerine juice. Let he pan drippings brown between basting.
Remove the lamb from oven and place on a heated platter. Skim
the fat from the pan drippings. Add salt to taste. Blend
cornstarch with 2 tablespoons water and slowly add to pan drippings
stirring all the while. Cook stirring constantly until a thick
gravy is achieved. Pour over lamb and serve.
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