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| Home -> [Entrees, Meats] -> [Daps centurionis Recipe] |
Daps centurionis
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Meats |
Rating: |
0 |
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Ingredients:
| | ROMULAN LAMB AND LENTILS | | 1
| | 6 to 7 lb leg of lamb | | | Flour | | 1
| | Onion, cut into chunks | | | Salt and pepper | | 2
| tbsp | Cooking oil | | 1
| cup | Onion, chopped | | 2
| cup | Lentils | | 10
| oz | Beef broth | | 10
| oz | Water | | 1
| | Bay leaf | | 1
| cup | Green onions, sliced | | 1/2
| cup | Chopped parsley | | 1/3
| cup | Pan gravy for roast lamb | | 1
| | Roasting bag |
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Procedures:
| 1 | About 4 hours before you want to serve, get the leg of lamb ready and put it in the oven; preheat the oven to 350 degrees, dust the inside of the baking bag with flour, put in the large onion as a layer of chunks and put the leg of lamb in on top of that. | | 2 | Sprinkle the lamb with salt and pepper and close the bag. | | 3 | Poke some holes in the top of the bag. | | 4 | If you wish, stick a meat thermometer into the thickest part of the roast, right through the bag so you can read the dial: 160 to 190 degrees covers the range from moderately rare to well done. | | 5 | About 40 minutes before serving time, get the lentils going. | | 6 | Heat the oil in a saucepan and cook the chopped onion until soft and golden. | | 7 | Add the lentils, beef broth, water, bay leaf, salt and pepper. | | 8 | Simmer for about 30 minutes, or until the lentils are tender. | | 9 | Fish out the bay leaf and add the green onions and the parsley. | | 10 | Mix well, and as you are serving, stir in 1/3 cup of pan gravy from the roast, with as little fat as possible |
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