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LEG OF LAMB 1 leg of lamb (6 to 8 lb.) dry white wine water 1 tsp. celery seed 1 tsp. thyme 1 tsp. rosemary 1 lb. fresh mushrooms 1/2 c. soy sauce 3 Tbsp. rice polishings (optional) Have your butcher skin the leg and remove lower bone (this is not necessary but it helps at carving time)! Roast meat on a rack in a shallow pan at 300 degrees for one hour. Drain fat and pour 1/2 cup each wine and water over lamb. Insert meat thermometer. Sprinkle with seasonings. Continue baking at 250 degrees until thermometer registers degree of doneness you like. Baste every half hour with 1/4 cup each wine and water. About 1/2 hour before roast is done, add whole mushrooms and soy sauce blended with rice polishings. Add another 1/4 cup each of wine and water and roast until done. Serve sliced lamb with mushrooms and wine gravy. This is my family's favorite dish. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |