Portuguese Leg Of Lamb Recipe
Ingredients
| Dry sherry | 1/4 Cup (16 tbs) | |
| Paprika | 1 Tablespoon | |
| Kitchen Bouquet | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 2 garlic cloves minced Rind of 1 lemon | ||
| 1 3-to-4-lb (1.5 - 2 kg) leg of lamb or shoulder boned and rolled | ||
Directions
Mix together the first 6 ingredients in a microwave-safe measuring cup.
Microwave 2 minutes at MEDIUM-HIGH.• Place the roast on a microwave rack, place in a 12 x 8-inch (30 x 20 cm) glass dish.
Baste the roast all over with the hot mixture.
Micro wave 8 minutes at HIGH, then baste the meat thoroughly with the juice in the bottom of the dish.
Microwave 10 minutes per pound (500 g) at MEDIUM-HIGH.
When cooked, place on a hot platter, cover and let stand 15 minutes.
To make gravy Add to the cooking juices 1/3 cup (80 mL) con- somme or cream or coffee.
Mix well.
Microwave 1 minute at HIGH when ready to serve.
Microwave 2 minutes at MEDIUM-HIGH.• Place the roast on a microwave rack, place in a 12 x 8-inch (30 x 20 cm) glass dish.
Baste the roast all over with the hot mixture.
Micro wave 8 minutes at HIGH, then baste the meat thoroughly with the juice in the bottom of the dish.
Microwave 10 minutes per pound (500 g) at MEDIUM-HIGH.
When cooked, place on a hot platter, cover and let stand 15 minutes.
To make gravy Add to the cooking juices 1/3 cup (80 mL) con- somme or cream or coffee.
Mix well.
Microwave 1 minute at HIGH when ready to serve.
Chef
