Milk Fed Leg Of Lamb Recipe
Ingredients
| 5 to 6 pounds leg of Iamb boned and tied | ||
| Milk to cover | ||
| Bay Leaf | 1 | |
| 2 whole onions, peeled | ||
| Carrots | 10 , scraped | |
| Celery | 1 Cup (16 tbs), diced | |
| Leek | 1 , chopped | |
| Cloves | 4 | |
| Butter | 1/2 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs) | |
| Bouillon | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Capers | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Barely cover lamb with milk.
Add bay leaf, onions, carrots, celery, leek, cloves.
Salt and pepper to taste.
Cover.
Simmer until lamb is done (approximately 2 1/2 hours).
Remove lamb.
Strain stock.
Heat butter in separate pan.
Blend in flour.
Simmer a minute or two.
Add 2 quarts strained lamb stock to flour mixture.
Add hot bouillon if not enough stock.
Stir well until bubbling.
Dissolve any lumps that may appear.
Add cream.
Boil slowly 20 minutes.
Season with salt and pepper.
Strain.
Add capers.
Serve with sauce over sliced lamb.
Good for a small gangbang.
Add bay leaf, onions, carrots, celery, leek, cloves.
Salt and pepper to taste.
Cover.
Simmer until lamb is done (approximately 2 1/2 hours).
Remove lamb.
Strain stock.
Heat butter in separate pan.
Blend in flour.
Simmer a minute or two.
Add 2 quarts strained lamb stock to flour mixture.
Add hot bouillon if not enough stock.
Stir well until bubbling.
Dissolve any lumps that may appear.
Add cream.
Boil slowly 20 minutes.
Season with salt and pepper.
Strain.
Add capers.
Serve with sauce over sliced lamb.
Good for a small gangbang.
Chef
