Wakayama lamb

12 servings

Ingredients

Quantity Ingredient
5 pounds Leg of lamb
1 Garlic clove; peeled and sliced
4 Mint, fresh leaves
3 tablespoons Olive oil
2 tablespoons Vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Paprika
½ teaspoon Salt
2 tablespoons Sugar
Pepper
Flour
3 tablespoons Butter
3½ tablespoon Flour
½ teaspoon Dry mustard
½ teaspoon Curry oowder
½ teaspoon Paprika
1½ cup Beef stock
3 tablespoons Sherry

Directions

SUPERSAUCE FOR LEFTOVERS

With a Julia Child-autographed stabbing knife, pierce the lamb in several places and insert garlic slices and mint (or rosemary).

Gloop together the oil, vinegar, Worcestershire, paprika, salt, pepper and sugar. Add enough flour to thicken this muck into a paste. Rub it all over the meat to coat. Then roll the lamb in flour and plunk it in a pan.

Shove the pan into a 500-degree oven until the crust has hardened and browned lightly. Reduce the oven temperature to 325 degrees and bake the lamb until done to your liking (somewhere around 30 minutes a pound).

Boy, that's going to be good. But if anybody reaches for seconds, hit them on the fist with the spatula. You want to save some leftovers to serve with this:

Sauce: Melt the butter in a saucepan, add the flour, mustard, curry and paprika and stir-cook a few minutes.

Add the broth and heat, stirring until it is smooth and has thickened.

Gloop in the sherry. Serve over rewarmed slices of lamb.

From: twain@... (Barbara Hlavin) Submitted By SAM WARING On 05-23-95

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