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Milk Fed Leg Of Lamb

Western.Chefs's picture
Ingredients
  Leg 6 Pound, tied
  Milk 1 Cup (16 tbs)
  Bay leaf 1
  Onions 2 , peeled
  Carrots 10 , scraped
  Celery 1 Cup (16 tbs), diced
  Leek 1 , chopped
  Cloves 4
  Butter 1⁄2 Cup (8 tbs)
  Flour 1 Cup (16 tbs)
  Bouillon 1
  Heavy cream 1 Cup (16 tbs)
  Capers 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Barely cover lamb with milk.
Add bay leaf, onions, carrots, celery, leek, cloves.
Salt and pepper to taste.
Cover.
Simmer until lamb is done (approximately 2 1/2 hours).
Remove lamb.
Strain stock.
Heat butter in separate pan.
Blend in flour.
Simmer a minute or two.
Add 2 quarts strained lamb stock to flour mixture.
Add hot bouillon if not enough stock.
Stir well until bubbling.
Dissolve any lumps that may appear.
Add cream.
Boil slowly 20 minutes.
Season with salt and pepper.
Strain.
Add capers.
Serve with sauce over sliced lamb.
Good for a small gangbang.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
10 Minutes
Cook Time: 
140 Minutes
Ready In: 
150 Minutes
Servings: 
12

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