Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Lamb Recipes

Sauces Recipes

West Anglo Indian Curry Sauce

West Anglo Indian Curry Sauce Recipe
Stephen Ceideburg 2 tb Mild vegetable oil 1 c Coarsely chopped onion 1 One inch piece fresh ginger, ...

read more

Westphalian Leg Of Lamb Recipe

Westphalian Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Westphalian Leg Of Lamb recipe  PDF


4 lb Leg of lamb
1 Small onion, chopped
1 T Parsley
2 T Butter
1 Bay leaf
1 c Buttermilk
1 T Flour
1/2 t Salt
1/8 t Black pepper
1 T Cornstarch
2 T Cold water
Saute onion, carrot and parsley in butter until the onion is transparent. Add bay leaf and buttermilk. Sprinkle flour in a baking bag large enough to contain the lamb. Place half the buttermilk mi ture in the bag. Sprinkle lamb with salt and pepper. Place lamb in bag, and cover with remaining buttermilk mi ture. Seal bag and puncture in 3 4 places. Insert a meat thermometer into the thickest part of the meat. Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.

Westphalian Leg Of Lamb recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
104 people have voted
Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print Westphalian Leg Of Lamb recipe  PDF   Lamb recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Baked Chicken with Provolone and Ziti

New Cooking Recipes

Minestra Di Piselli Freschi E Carciofi
Minestra Di Piselli Freschi E Carciofi Recipe


4 sm Artichokes, 1 ea Lemon, juice of 6 c Chicken stock 6 tb Butter, unsalted 4 lb Garlic, cloves, finely chopped 1/4 ts Salt Pepper, black, ground 1 tb Parsley, chopped 1/2 c Peas, fresh or frozen Cheese, Parmesan, grated Cheese, Pecorino, grated (opt) Trim off all of the tough outer leaves from the artichokes. Cut off the tops of the artichokes, trim and peel the bottoms, leaving a little of the stem. Quarter the artichokes. (If using larger artichokes, scrape away the fuzzy choke.) Toss with lemon juice. Heat the chicken stock to a simmer in a medium sauc...

Cooking Magazines: Artichoke Recipes » February 2019   Artichoke recipes RSS   Thumsb up

Dish Of The Day

Jalapeno Pasta

Jalapeno Pasta Recipe
Hand: 1 c Semolina flour durum 1/2 ts Jalapeno flakes dried (1/2 to 1) OR 1 2 jalapeno diced...
read more

Category: » Pasta Recipes

View more dishes

>