200 wine to drink now Sender: Ian Salut-Hi Tom S, le-on Wed, 25 May 2005 02:30:28 GMT, tu disais-you said:- Were you to be alone on the echo, perhaps, but the problem is that in replying, you quote, and therefore we ALL read what you're quoting. Sigh. You have to learn self discipline, young Tom. And especially for those who like such things, here's a splendid recipe to accompany your next bottle of (Gimblett Road) Forrest Cornerstone Cabernet Sauvignon 1998 from Newton. You would want to use a lesser wine to do the cooking. Colonial Goose british, lamb-mutton, main dish 5 lb lamb leg ----FOR STUFFING---- 4 oz dried apricots 4 oz fresh white breadcrumbs 1 oz butter 1 tablespoon clear honey 2 oz onion, chopped 1-4 teaspoon dried thyme 1-4 teaspoon salt 1 pepper 1 medium egg, beaten ----FOR MARINADE---- 1-2 lb old carrots, sliced 6 oz onions, sliced 1 bayleaf 3 parsley stalks, crushed 5 fl oz red wine (cabernet sauvignon) 24 hours beforehand, make the stuffing. Chop the apricot coarsely, mix with breadcrumbs and chopped onions. Melt the butter, pour over, add honey, salt, pepper and thyme. Mix well together, then mix in beaten egg. Make marinade by mixing all the ingredients together. Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the cavity loosely. Sew up the opening. Put lamb in a polythene bag long enough to hold it comfortably. Add bones. Pour over the marinade, tie the top with a bag seal, sucking out excess air. Stand in a bowl (to catch leaks). Marinade overnight, turning from time to time. Preheat oven to 350 F (Mk 4). Remove lamb from marinade and dry well. Drain marinade and fry vegetables in roasting pan very briefly. Place lamb on top and roast 25 mins-lb oven ready weight. Baste frequently with marinade while cooking. Meanwhile make a little lamb stock from bones. When done, take out of oven, Remove strings from joint and leave to rest 15 mins while making the gravy, then carve crosswise. For the gravy, remove vegetables from roasting tin, pour off roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return aqueous part of roasting juices and remaining marinade. Add lamb stock if needed. Season to taste. MMed. IMH c-o Gohlam BBS Fido 2:320-116.14 Yield: 8 servings ** Exported from Now You're Cooking! v5.66 ** -- All the Best Ian Hoare mailbox full to avoid spam. try me at website 
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