Leg Of Lamb With Sherry Herb Sauce
|Leg lamb||5 Pound|
|Garlic||2 Clove (10 gm), cut into thin slices|
|Dried tarragon leaves||1 Teaspoon|
|Dried rosemary leaves||1 Teaspoon|
|All purpose flour||1 Tablespoon|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Dried tarragon leaves||1⁄4 Teaspoon|
|Dried rosemary leaves||1⁄4 Teaspoon|
Cut small slits in lamb roast.
Place garlic slices in slits.
Mix 1 teaspoon each tarragon, rosemary and margarine in small bowl.
Microwave at HIGH (100%) until margarine is melted, 30 to 45 seconds.
Brush over lamb roast.
Place roast fat side down on roasting rack.
Estimate total cooking time; divide in half.
Microwave at HIGH (100%) 5 minutes.
Reduce power to MEDIUM (50%).
Microwave remaining part of first half of cooking time.
Turn roast over.
Microwave for second half of cooking time or until lamb reaches desired internal temperature.
Let stand 10 minutes covered with aluminum foil.
While lamb roast is standing, place 2 tablespoons margarine in 4-cup measure.
Microwave at HIGH (100%) until melted, 30 seconds to 1 minute.
Blend in flour, half-and-half and sherry.
Stir in salt and 1/4 teaspoon each tarragon and rosemary.
Microwave at MEDIUM-HIGH (70%) until thickened and hot, 3 to 4 minutes, stirring after half the cooking time.
Pour over slices of roast.