 |
| Mediterranean Lamb Shoulder
(M) 1 lamb shoulder 20 sundried tomatoes � cup white wine 1 tsp sugar 10 stoned black olives About 20 fresh oregano and small sage leaves Freshly ground black pepper Garlic powder Put the sundried tomatoes and white wine in a small bowl. Microwave for 2 minutes or simmer in a saucepan for 3 minutes. Allow to cool in the wine then drain and reserve the wine. Mix the wine with the sugar and set aside. Place the lamb skin-side down on a large board. Using a sharp knife make 20 incisions evenly distributed over the lamb. Cut the olives in half. Take one tomato, place � an olive in the centre and a sprig of oregano and a small sage leaf. Stuff this into one of the incisions. Repeat with remaining tomatoes, olives and herbs into all the incisions in the lamb. Place lamb into a covered container and pour over the wine. Sprinkle heavily with ground black pepper and season with garlic powder. Stand overnight or for at least 1-2 hours (refrigerated). Place on a rack over a roasting dish. Bake at 190�C for about 50 - 60 minutes, depending on size of lamb. Stand 10 minutes before carving. If you have a meat probe in your oven, cook the lamb in its thickest part to 62�C. It will be beautifully medium. This will cook the lamb to medium/rare. If you'd like it more well done cook a further 15 - 20 minutes. Serve sliced with juices from the pan Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@.... |