DIRECTIONS:
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Have shank bone removed at the market, if desired.
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Do not remove the fell.
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Rub meat with salt and pepper.
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Place, fat side up, on rack in an uncovered roasting pan.
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Roast in a moderately slow oven (300 to 325F) 30 to 35 minutes to the pound
or until a meat thermometer registers 175 to 180 degrees F.
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Serve with sliced pineapple and garnish with sprigs of watercress if desired.
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OTHER ALTERNATIVES/POSSIBILITIES
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1- Rub meat with the cut edge of a clove of garlic
or place slivers of garlic into deep narrow gashes cut in meat, or insert
clove of garlic into joint of leg and remove before serving.
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2 - Rub 1 teaspoon ginger over surface of meat.
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3 - Baste lamb with vinegar which has been seasoned
with finely cut mint leaves.
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4 - Baste lamb with a mixture of 1/2 cup tomato catchup
and 2 tablespoons Worcestershire sauce.
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5 - Rub meat with 1/2 cup finely chopped mint leaves.
Baste meat frequently the last hour of roasting with 1/2 cup grape jelly
melted in 1/2 cup hot water.
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6 - Rub 2 cups cooked apricots and juice through
a sieve, add 3/4 cup sugar and cook until thickened. Baste roast
with this during last hour of roasting.
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7 - Cover meat with pineapple slices 1 hour before
meat is done. Brush with butter so that pineapple will brown.
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