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Leg Of Lamb With Black Walnuts

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  Lamb leg 2 , trimmed of fat and rubbed with salt and pepper
  Salt To Taste
  Pepper To Taste
  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)
  Salt 1 Teaspoon
  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.

Recipe Summary

Main Dish

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Leg Of Lamb With Black Walnuts Recipe