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Braised Leg of Lamb with Mushrooms

  • 6 pounds leg of lamb
  • Salt
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 8 peppercorns
  • 1/8 onion, chopped
  • 2 cloves
  • 1/2 bay leaf
  • Bouillon or water
  • 1 lemon, juice only
  • 2 wine glasses Madeira wine
  • 1 cup mushrooms, cooked
Remove extra fat and the fell from leg of lamb, rut it with salt, brown on both sides in butter. Remove to hot tray. Brown the flour in the butter, add onion, bouillon or water sufficient amount to make a sauce, the spices and extra salt. Place meat in braising pot, pour sauce over it (have enough sauce to come up about a third of the way over meat); bake in oven at 350°F., covered, about 2 1/2 hours. Remove meat from sauce; strain sauce; skim off fat, pour sauce back into pot, add Madeira and lemon juice. Put meat back into sauce, simmer it half hour uncovered; add mushrooms, cut coarsely. Serve meat on platter, gravy in boat.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 3, 2009 17 min 120 min 137 min

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