Leg Of Lamb With Black Walnuts
|Lamb leg||2 , trimmed of fat and rubbed with salt and pepper|
|Nutmeg||1 Teaspoon, freshly grated|
|Black walnuts||4 , pickled|
|White onions||6 Small, peeled|
|Carrots||6 Medium, peeled and sliced lengthwise|
|Sweet potatoes/Yams||6 (Use Whole Ones)|
|Mandarin oranges||3 , unpeeled (Use Whole Ones)|
|Orange liqueur||1⁄2 Cup (8 tbs)|
|Arrowroot||1 Teaspoon (Approximately)|
Presoak your largest unglazed clay pot, top and bottom, in water for 15 minutes.
Place the prepared lamb in the pot, sprinkle with the nutmeg, then insert a meat thermometer in the lamb, away from the bone.
Add all the remaining ingredients, except the arrowroot.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 2 hours, and then check the meat thermometer.
Remove from the oven when the thermometer is almost up to temperature.
When the meat is done, pour off the liquid into a saucepan, bring to a boil and thicken with the arrowroot.