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Recipe: Mock Ham (Smoked Lamb)
Categories: 2bl
Yield: 1 servings
1 Leg smoked lamb
2 Heaped tablespoons apricot
-- conserve or; (orange or
-- cumquat)
-- marmalade
2 tb Grand Marnier or Cointreau
2 tb Yellow mustard seeds
1 sm Bunch rosemary
1/2 c White wine
Put the smoked leg of lamb into a large saucepan or boiler and cover with cold water. Bring slowly to the boil then lower the heat and simmer gently for about one hour. Remove from water and when cool enough to handle, remove as much of the skin as you can (this is optional, but the skin becomes a little tough when glazed). Put the lamb into a baking dish. Mix the apricot conserve or marmalade with orange liqueur then spread this glaze over the surface of the lamb. Scatter over the mustard seeds and rosemary leaves. Add wine to baking dish then bake in a moderately hot oven (190 C) for about 3/4 hour, basting often until beautifully glazed. Add extra wine, water or orange juice to the baking dish if necessary. Serve hot with warm crusty breads. Serves 6 to 8.
Smoked lamb racks are also delicious when baked and glazed and they make great finger food for parties. To prepare, trim the skin and some of the fat from the smoked racks then put in a single layer in a shallow baking dish. Spread meaty portion with the apricot and liqueur glaze then scatter over mustard seeds and rosemary. Sprinkle with a little white wine or add a good squeeze lemon juice then roast in a moderately hot oven (190 C) for about 30 minutes until glazed (watch carefully, it can burn easily). Separate into cutlets and serve as finger food.
Converted by MC_Buster.
Per serving: 91 Calories (kcal); 1g Total Fat; (25% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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