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The Quilt Inn Country Cookbook
Aliske Webb
To serve, remove meat with slotted spoon and transfer to shallow serving dish.
Arrange steamed vegetables around meat.
California Lamb Roast
1
1
1
1
1
1
1
lamb leg, boneless (about 4 pounds)
/2 lb. dried apples
/2 lb. dried apricots
/2 cup golden raisins
/2 cup Bourbon
tsp. ginger root, minced fine
tbsp. grated orange rind
Juice of 1 orange
cups apple cider
3
Place apples, apricots, raisins, ginger root, orange peel, orange juice and ½
cup Bourbon in medium saucepan. Add apple cider to cover fruit. Simmer uncovered
for 20 minutes. Cool.
Trim excess fat from lamb. Place in shallow casserole. Drain fruit. Add 1/2 cup
Bourbon to drained juice. Add enough apple cider to make 2 cups. Pour juice mixture
over roast. Chill overnight. Reserve drained fruits.
Remove roast from marinade. Salt lightly. Place 1/3 fruit on surface of meat. Roll
up and tie with strong string. Place inroasting pan. Roast uncovered at 325F for about
2
hours. Add remaining fruit to roasting pan during last half hour cooking.
To serve,remove roast and transfer to serving platter. Cover to keep warm. Let
stand 20 minutes before carving.
Remove fruit from roasting pan. Puree in blender with 2 tbsp. Bourbon and
enough apple cider to made pourable sauce. Heat thoroughly and serve with roast.
Lamb Curry
1
1
2
lb. boneless stewing lamb
onion, minced
cloves garlic, minced
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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