Leg Of Lamb
|Cane syrup||1 Cup (16 tbs)|
|Chopped bell pepper||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Warm water||1 Cup (16 tbs)|
|Cracked black pepper||1 Tablespoon|
|Dry mustard||1 Tablespoon|
|Tabasco sauce||1 Tablespoon|
|Diced carrots||2 Cup (32 tbs)|
|Crushed dried mint||2 Tablespoon|
|Ground basil||2 Tablespoon|
|Diced potatoes||4 Cup (64 tbs)|
|Lamb leg||10 Pound|
|Garlic||6 Clove (30 gm)|
Rub leg of lamb with pepper, salt and ground basil.
Punch 6 holes in leg of lamb and insert cloves of garlic in each hole.
Pour cane syrup in saucepan and add water and sugar; warm until sugar is dissolved.
Add Tabasco; set aside.
Place leg of lamb in roaster and cook at 350° for 4 or 5 hours.
Glaze with cane syrup and water several times while cooking.
Thirty or 40 minutes before done, add diced potatoes, diced carrots, chopped onion and chopped bell pepper.
Add dry white wine.
Put half of vegetables on each side of lamb and pour wine over vegetables.