On Thu, 08 May 2008 16:55:00 -0600, Arri London
wrote:



Andy wrote:

I like the lamp chops with rosemary!

Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...

Well..these aren't lamp chops, or even lamb chops..but this my
favorite lamb dish that has a fair amount of rosemary in it. I
personally think this dish is to die/live/diet for....

This is from the Cafe Beaujolais Cookbook, by Margaret Fox. Same book
that has the On Again, Off Again Pot Roast.

Roast Boned Leg of Lamb


1 leg of lamb (about 4 pounds with bone -- about
3 1/2 pounds
without), boned,
trimmed of fat and at room temperature
1/2 cup softened unsalted butter
6 cloves garlic
2 tablespoons fresh rosemary (or 2 tsp dried rosemary)
2 tsp Herbes de Provence or dried basid and
thyme
1/8 teaspoon freshly and finely ground black pepper
1 cup dry Marsala or Madeira
3 cups chicken stock
2 Tbsp fresh rosemary
1/4 tsp salt
4 Tbsp unsalted butter -- cut into teaspoon
sized pieces

In the bowl of a food processor, place butter, garlic, rosemary,
Herbes de
Provence and pepper. Blend thoroughly and then smear this mixture
all over the
inside of the leg. Roll and tie the lamb. Bake at 375 degrees for
about 1to 1
1/4 hours. Meat is done (rare) when temperature is about 135 degrees.
Remove
roast from oven and wrap in foil.

Degrease contents of baking pan and place the remaining juices in a
pan with
Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. (
I use the
same pan I cooked the lamb in.) Boil over medium heat until reduced
by 2/3 and
thickened. Strain.


Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates


Christine