Creme de Menthe Leg of Lamb
Food & Cooking Tips
Creme
de Menthe Leg of Lamb
This is a very grown
up leg of lamb, and a nice change from garlic and rosemary.
Creme
de Menthe Leg of Lamb
Here is a lamb recipe
that's become a family favorite for Christmas dinner. A friend gave me
the recipe. I don't know where he got it, as it's handwritten but I will
give credit to the Creme de Menthe people.
Make a sauce
of 3 cups of white wine, a splash of olive oil, 2 tablespoons Worcestershire
Sauce, 1 tablespoon Dijon mustard, one chopped clove of garlic. Slice
two medium onions. Place the onions in the bottom of roasting pan. Place
boned/rolled lamb on top of the onions. Over the lamb pat 1 cup Creme
de menthe, dried mint, cayenne pepper and salt. Pour sauce around lamb.
Bake at 350 degrees for 30-35 minutes per pound. Baste every 30 minutes.
While the lamb rests place the roasting pan on the stove top. Bring sauce
to boil. Thicken with flour or corn starch.
This is guaranteed to be one of those dishes that shines. This dish goes
very well with garlic mashed potatoes.
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