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Spring Lamb Recipe

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This recipe for Spring Lamb, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, May 11, 2009


Leg of Lamb
2 c. dry sherry
8 oz. tomato sauce
1 can consomme or bouillon
2 tsp. tarragon vinegar
3 onions, quartered
1 green pepper, cut into pieces
1 c. cooked or canned mushrooms
1 small jar pimientos, sliced
1 lemon, sliced
1 tsp.dried thyme
6 leaves rosemary

Using a sharp knife, remove all the skin from the leg of lamb. Sprinkle with salt and pepper, then place in roaster. Combine sherry with tomato sauce and consumme or bouillon. Add vinegar, onion, peppers, mushrooms, pimientos, lemon and seasonings. Pour over lamb. Marinate in this for 2 or 3 days in the refrigerator. When ready to roast, put a rack under the meat, leaving the sauce around it. Brown quickly in a 400 oven, cover and roast slowly in a 300 oven basting frequently for about 3 hours, or until meat is tender. Pour off sauce, strain and allow to stand in refrigerator until fat cakes on top. Remove this fat. If you wish to serve lamb hot, spread sauce over meat, cover roaster and reheat in low oven.




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