Leg Of Lamb With Black Walnuts Recipe
Ingredients
| 2 leg of lamb, trimmed of fat and rubbed with salt and pepper | ||
| Nutmeg | 1 Teaspoon, freshly grated | |
| Black walnuts | 4 , pickled | |
| White onions | 6 Small, peeled | |
| 6 medium carrots, peeled and sliced lengthwise | ||
| 4 to 6 whole sweet potatoes, or yams | ||
| 3 whole mandarin oranges, unpeeled | ||
| Orange liqueur | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 1 teaspoon arrowroot, approximately | ||
Directions
Presoak your largest unglazed clay pot, top and bottom, in water for 15 minutes.
Place the prepared lamb in the pot, sprinkle with the nutmeg, then insert a meat thermometer in the lamb, away from the bone.
Add all the remaining ingredients, except the arrowroot.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 2 hours, and then check the meat thermometer.
Remove from the oven when the thermometer is almost up to temperature.
When the meat is done, pour off the liquid into a saucepan, bring to a boil and thicken with the arrowroot.
Place the prepared lamb in the pot, sprinkle with the nutmeg, then insert a meat thermometer in the lamb, away from the bone.
Add all the remaining ingredients, except the arrowroot.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 2 hours, and then check the meat thermometer.
Remove from the oven when the thermometer is almost up to temperature.
When the meat is done, pour off the liquid into a saucepan, bring to a boil and thicken with the arrowroot.
Chef
