James's Sage Lamb
Over vegetables
1 6-8 pound
leg
4 carrots cut into julienne
3 tablespoon vegetable
oil
2 green peppers cut into 2 in. sq.
1 Teaspoon
salt
2 4oz jars chopped pimentos
1/2 teaspoon black
pepper
2 cups lemon wine sauce
1/2 to 1 cup butter or margarine
4
large onions cut into eights
Preheat oven to 450 degrees. Place lamb fat side up, in
shallow roasting pan; rub with olive oil
and sprinkle with salt & pepper, roast 30 min. for 6 pd. lamb or 45min
for 8 pd. turn off heat.
Do not open door for one hour. Take lamb out and let rest 15-20 min. before
carving.
Top with vegetables and lemon sauce.
Place butter in large skillet over medium heat. Add onions, carrots, bell
pepper and pimentos
cook until carrots are soft.
Lemon Sauce
2 cups dry white
wine
2 tablespoon flour
4 large shallots
minced
1 to 2 tablespoons of lemon juice
1 tablespoon liquid beef
bouillon
salt & pepper
2 sticks butter room temperature
in a medium sauce pan over medium heat, combine wine,
shallots and bouillon, bring to a boil
and cook until reduced in half about 1/2 cup set aside. Melt 3 tablespoons over medium
heat
in a large skillet, whisk in flour and cook several min. stir in lemon juice
stir in lemon juice
stir in wine mixture, whip in reaming butter a little at a time.
In Japan, it's against the law to buy or eat rice grown in another country.