ROAST LEG OF LAMB
Makes 8 to 10 servings
2 tablespoons Chef Paul Prudhomme's Pork & Veal Magic or Meat Magic
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/2 cup defatted chicken stock
1 (4-pound) boneless leg of lamb
Mint Sauce
Preheat the oven to 225.
Preheat an 8-inch skillet, preferably nonstick, over high heat to 350, about 2 to 3 minutes.
Add the onions, bell peppers, celery and 1 tablespoon of Pork & Veal or Meat Magic. Stir and cook for 3 minutes. Add the stock, scrape the bottom of the skillet to clear it of all brown bits, and continue to cook until most of the liquid evaporates, but the mixture is still moist, about 5
minutes. Turn off the heat and set aside to cool to room temperature.
While the vegetables are cooling, unroll the leg of lamb and with a sharp knife remove as much fat as possible, being careful not to cut through the seams. Take your time to do this right - - the process will take about 15 minutes. Next, sprinkle the inside of the leg evenly with 1-1/2
teaspoons of Pork & Veal or Meat Magic, then spread the cooled vegetables evenly around the entire inner surface of the leg. Carefully roll the leg back into shape, and sprinkle the remaining Pork & Veal or Meat Magic evenly over the entire roast. Place the leg, seam side down, in a 9
x 12-inch roasting pan, cover with foil, and roast until done, about 2-1/2 to 3 hours. Keep roast warm while you make the Mint Sauce. To serve, drizzle each serving of the roast with a little sauce and pass the rest.
MINT SAUCE
Makes 2-1/2 cups
1/4 cup plus 2 tablespoons all-purpose flour, browned
2 cups defatted beef, chicken, lamb, pork, or vegetable stock
5 fresh mint leaves
3 (1 gram) packets artificial sweetener
Combine the browned flour with 1/2 cup of the liquid from the roast and set aside.
Place the remaining liquid from the roast, the beef stock, and the mint leaves into a heavy 3-quart pot over high heat. Bring to a full boil, whisk in the flour/stock mixture, reduce the heat to medium, and simmer for 5 minutes. Remove from the heat and add the artificial sweetener.
Copyright 1995 by Paul Prudhomme
