n the oven).
Pierce leg all over and insert slivers
arefully separate bone from the leg quarters.
be sure to
he meat overnight. Weigh the leg of lamb to determine the
nd, so that is the recipe I am posting, but you
n accompanying note with the recipe that says the internal temperature
Put frogs' legs in boiling water with lemon juice, salt and pepper.
Scald for 4 minutes.
Drain legs and pat dry.
Dip legs into eggs and roll in bread crumbs.
In a double broiler melt the chips and butter, whisking until smooth.
With a clean paint brush \"paint\" chocolate on the top of frogs.
Let dry, flip and paint the other side.
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
ick from. I cook per recipe #600948 High Altitude Lamb. I
inutes while proceeding with the recipe.
While the lamb is
he\"boned\" side.
Dry leg with paper towel.
Brush
id and refrigerate.
Roast leg of pork in Coca Cola
op side of each chicken leg quarters, make a pocket by
LICES GINGER.
PLACE THE LEG OF LAMB ON TOP OF
aste.
If your lamb leg isn't boned, remove all
ll the way around the leg, being careful not to cut
rom the outside of the leg and the white skin, or
Preheat oven.
Wash
leg
of
lamb thoroughly; pat dry. Make 4 small slits
around lamb.
Insert cloves of garlic into leg.
Rub olive oil all over leg of lamb.
Place in baking pan with rack. Sprinkle salt
and
pepper to taste.
Cook at 450\u00b0 for 15 minutes and then cover
and cook at 350\u00b0 for 2 to 2 1/2 hours.
Slice lamb and arrange on warm platter.
Serve immediately.
Makes 6 to 8 servings.
LL remaining ingredients (except the leg of lamb) whisk to blend
arrow end of the lamb leg about 3 inches from the