Lamb Dishes

1 leg of lamb, boned, rolled and tied
1 cup fine dry bread crumbs
2 tablespoons Dijon mustard
1 tablespoon rosemary, crushed
3 tablespoons chopped fresh parsley
1 clove garlic, crushed
Freshly ground black pepper
¼ cup olive oil

Set the meat in a rack in a roasting pan; set oven to 425º.

In a bowl, combine the bread crumbs, mustard, spices and enough oil to make a mixture that holds together and can be patted onto the meat. Use your fingers to coat the meat with the mixture.

Put the meat into the preheated oven and roast for 55 minutes for medium done, or until a meat thermometer reads 140º (use 65 minutes and 160 degrees on the meat thermometer for well done).

Remove the meat from the oven and let sit for five minutes. Remove the string from the lamb. Carve the lamb into thick slices, arranging them on a platter. Serve with sautéed cucumbers and roast potatoes.

Leg of Lamb, Port Saint Germain-Style

(Gigot d'Agneau, Port Saint-Germain)
5 to 6 pound leg of lamb, boned, rolled and tied
1 large clove of garlic, cut into slivers
butter
2 cups watercress sprigs or curly endive (chicory) in pieces
Lemon Wedges
salt

Serve Boiled Flageolets (white beans) with this recipe. See the vegetable section.

Cut small gashes in surface of lamb and insert garlic slivers. Sprinkle lightly with salt and set on a rack in a roasting pan.

Bake, uncovered, in a 325º oven for 1½ to 2 hours or until meat thermometer reads 145º to 150º for medium-rare (cook to 160º for medium or 175º for well done). Rub meat once or twice during cooking with a lump of butter. Let meat stand for 15 minutes.

Transfer meat to a large rimmed platter. Spoon beans on one side of meat; arrange watercress on other side. Slice meat and serve with vegetables. Serve with lemon wedges. Serves 6 to 8.

Lamb Curry

2 pounds lamb shoulder, trimmed, deboned and cut into 1 inch cubes
4 tablespoons olive oil
2 large onions, chopped
1 medium green pepper, chopped
1 bunch scallions, chopped
2 medium tomatoes, chopped
4 cups water
3 cloves garlic, finely chopped
3 tablespoons curry powder
¾ teaspoon allspice
2 teaspoon paprika
salt and pepper to taste

Mix the meat, vegetables, and spices. Let marinate for½ hour.

Separate the meat from the rest of the mixture. Heat the oil in a large skillet and brown the meat. Place the meat in a large casserole dish and add the vegetables, and any juice. Add the water; cover and simmer for about 2½ hours. Uncover the pot for the last½ hour.

With leftover lamb, use chicken broth instead of water, and simmer for 45 minutes, uncovered. Variation, use leftover turkey.