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4 servings.
Cooking oil
2 pounds lamb leg slices, cut 1/4inch thick
1 cup chicken, beef or vegetable bouillon
1 cup dry white wine
1 clove garlic, crushed
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon salt
Few grains pepper
1/2 pound fresh mushrooms, cleaned and thinly sliced
1 eggplant, peeled and sliced
4 slices French bread, 3/4-inch thick, toasted
2 tablespoons finely chopped fresh parsley
Place a large skillet over medium-high heat. Coat pan bottom lightly with oil. Add lamb slices a few at a time and brown quickly on both sides. Remove meat from skillet. Stir to loosen browned particles. Add bouillon, wine, garlic, rosemary, salt and pepper. Stir well. Return lamb to skillet. Add mushrooms. (Preparations may be made ahead to this point and meat refrigerated.) Cook 20 minutes, or until lamb is tender. Meanwhile, in separate skillet, over medium heat, cook four center eggplant slices in a little cooking oil on both sides until tender. On each warmed serving plate place a warm slice of toast. Place an eggplant slice on toast. Arrange lamb slices over eggplant. Skim off fat from sauce. Pour sauce over lamb. Garnish with chopped parsley.
Barbecued lamb leg
Makes 8 servings.
3/4 leg of lamb
1 teaspoon whole cloves
1/4 cup salad oil
2 tablespoons dill pickle liquid
1/3 cup firmly-packed brown sugar
1/4 cup finely chopped dill pickles
1 teaspoon salt
1/2 teaspoon allspice
Stud leg with cloves. Place lamb on rack in shallow pan in oven or Electric Char-B-Que unit. Insert meat thermometer and roast at 325 degrees (medium heat) approximately 2 1/2 hours or to desired degree of doneness (140 degrees for medium rare, 170 degrees for well done). Baste frequently with sauce while cooking.
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