stovetop leg of lamb with cranberry sauce

2016-12-10

This is a delicious little meal for the holly days for a small party. The roast was only 1 lb., just one muscle that I separated from a larger leg roast. It was ready in about ½ hr.

When separated from the other muscles and trimmed of all the surrounding connective tissue, this looked remarkable like a small beef or pork roast. Good thing it still tasted like lamb.

I used frozen croquettes; deep-fried them while the roast was cooking. The cranberry sauce was made before this day in large quantity and frozen in 2-cup portions. All I had to do was to warm it through.

INGREDIENTS

This is what you need for 2-3 servings:

1 lb. leg of lamb roast
2 cups pomegranate cranberry sauce
8 frozen potato croquettes
S&P, spices for roast

Pic1: stovetop lamb, served

Directions

Pic2: the roast
Pic3: the sauce
Pic4: serve with potato croquettes

Preheat the deep fryer to 325 ºF.
Sear the seasoned lamb's roast in garlic oil in a small saucepan. (Pic2)
When brown, add ½ cup of water, reduce heat and simmer over low heat for 20 minutes.
Remove from heat and rest 10 minutes.
Prepare the Pomegranate Cranberry Sauce from scratch, or warm it up from frozen. (Pic3)
Meanwhile deep-fry the croquettes for about 5 minutes, until nice dark golden. (Pic4)
Slice the roast across the direction of the muscle fibers for tender meat.
Serve and enjoy.

Serving suggestion for leftovers:

Slice the cold meat.
Cut two slices in little pieces.
Cut 2 slices of French bread.
Warm up the drippings.
Spread the pieces of meat on one piece of bread.
Place the 2nd piece of bread on top.
Pour the drippings on and over the bread.
Delicious.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org