Milk-fed lamb with garlic and tarragon
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Milk-fed lamb with garlic and tarragon
  Lamb    Garlic  
Last updated 6/12/2012 1:01:26 AM. Recipe ID 24723. Report a problem with this recipe.
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      Title: Milk-fed lamb with garlic and tarragon
 Categories: Lamb, Ceideburg 2
      Yield: 4 Servings
           Text Only
  More from the Sydney Morning Herald.  Simplicity itself, this
  French-derived recipe preserves all the tenderness of baby lamb and it
  gives it the intense flavour it tends to lack. The lamb can be cooked
  in an oven-proof, glass chicken-roaster or baked in foil (use at
  least two layers to ensure the parcel does not leak). Having a
  tablespoon or two of jellied stock always at hand is difficult for
  the home-cook, unless you remember always to treasure the cooking
  liquids after baking meats. Pour them into a small container and
  refrigerate -jelled stock separates out underneath a layer of fat
  which seals and preserves the stock.
  A leg of suckling lamb weighs about 1 kg.  If you don't want to go to
  the expense of buying suckling lamb, buy the smallest lamb leg you
  can, probably around 1.5 kg.  If you are baking the lamb in foil,
  start by browning the leg all over in a pan brushed with olive oil
  (not necessary if using a glass roaster).
  Cut 4 cloves of garlic into slivers, make slits all over the lamb
  with a sharp knife and tuck the garlic slivers inside.
  Dust the leg with salt and pepper, put it in the roaster or on foil,
  add a generous handful of fresh tarragon leaves or a tablespoon of
  dried, and 1 or 2 tablespoons jellied veal or chicken stock.  Put the
  lid on the roaster or wrap the leg loosely in foil, sealing the seams
  securely to prevent juices escaping.
  Roast at 190C for between 35 minutes (suckling lamb wrapped in foil,
  still pink inside) and 1 hour (larger leg in roaster, well done).
  Rest for 10 minutes before carving.  Serve with the juices spooned
  over the meat. Good with creamy mashed potato to absorb the juices.

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Recipe ID 24723 (Apr 03, 2005)

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