OCR Text |
Show A Leg of Lamb With Wine Sauce @ Serving lamb for Easter dinner may be a tradition in many homes. For a pleasant change in that menu, prepare a leg of lamb as sug- By Melanie De Proft Food Editor gested and accompanyit with the sauce au claret. At suppertime or for a late evening buffet, serve the colorful “bonnet salad” with 5 hot crusty bread, cake and fragrant hot coffee. Roast Lamb with Sour Cream Sauce au Claret 4 4 2 3 1 1 2 Y, Y, medium onions, chopped medium carrots, pared and sliced cups sliced celery bay leayes, crumbled cup water leg of lamb (6to 7 Ibs.) teaspoons salt teaspoon seasoned pepper teaspoon Accent Sour Cream Sauce au Claret (see recipe) 1, Toss the onion, carrot, celery and crumbled bay leaf together in a shallow roasting pan. Pour water over vegetables and set lamb, rounded side down, on vegetable mixture. 2. Set in a 500°F. oven for 25 min. Remove from oven and set oven control at 300°F. Turn meat rounded side up; sprinkle with a mixture of the salt, pepper and Accent. Insert a meat thermometerin roastso tip is slightly beyond center of thickest part of meat. 3. Return to oven and continue cookinguntil thermometer registers 175°-180°F., about 3 hrs. Remove thermometer. 4. Transfer roast to a heated platter and keep it warm.Strain liquid from roasting pan and use about 1 cup for making Sour Cream Sauce au Claret. Garnish platter with spiced crab apples, small bunches of greem grapes, and parsley. Accompany with a gravy boat of the sauce. About 8 servings Sour Cream Sauce au Claret 1¥, G ¥Y, 1 cups red currant jelly, melted tablespoons butter or margarine cup all-purpose flour cup liquid (pan drippings from roast lamb and vegetables) 1¥, cups claret Dairy sour cream (1 to 1; cups) 1. Heat butter or margarine in a saucepan. Blend in the flour. Adding gradually, stir in the 1 cup liquid until well blended. Bring to boiling, stirring constantly; cook 1 to 2 min. 2. Removefrom heatandblend in the melted jelly. Add wine gradually, stirring constantly until gravy is blended. 3. Using as manycupsofthe gravy as desired (remainder may be chilled and stored in the refrigerator for future use), return the mea- sured amount to heat. Adding in small amounts, and stirring vigorously after each addition, mix in sour cream to taste (about Y% cup to | cup gravy). Heat thoroughly (do not boil), stirring occasionally. About 3 cups sauce Fj f 7 on Maa 2 a A : Note: If the gravy is refrigerated and stored aa: for future use, add sour cream as directed just before serving. The Sour Cream Sauce au . =i / ; a Claretis equally. delicious with poultry as with om ie os meat. 18 Family Weekly, April 4, 1971 |