Saturday, October 25, 2008

A recipe

A recipe. It's been a little while, but here's a recipe.

Take a boneless leg of lamb --- or take a bony one and debone it.
Rub the deboned side with curry powder, cover with a mix of chopped mango and dried apricot, and baby spinach: roll, tie and roast as one would a leg of lamb.
(We start at 450 F, and reduce to 325 after 20 minutes or so --- enough time to crispen the skin --- and turn regularly for about an hour and a half thereafter).
Remove, let sit long enough that the juices are reabsorbed into the meat, carve, and enjoy.

Yours, pleased with the result,

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