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29 - Sunday, October 15, 1989 - North Shore News

¢ purchase - Redeem

Seescenneeneaey :

PREMIUM QUALITY PORCELAIN ON HEAVY GAUGE STEEL

COOKWARE

3 easy ways for you to collect Ultima Cookware
f Shop atStong’s every 2 Save your Stong's cash G Collectitem ofyour

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We apologize!

ratulate

x we neglected to cong
LSERRIE DUTHIE of VANCGUVER

bitte
Who su mp OR

and rece

d last week's recipe for

ives a $20.00 Gift Certiticate
Congra tulations!

ae” Rub lamb completely with | tbsp. mint
“== and rosemary. Make small slits in meat

__SERVES 8-10

5-6 Ibs. leg of lamb, well trimmed
of fat, at room temperatuie

2 tbsp. dried mint, divid.-a

1 tsp. dried rosemary

2 cloves garlic, slivered

2 tbsp. olive oil

4 tbsp. melted butter

¥% cup dry vermouth

% cup mint jelly

cornstarch combined with wa-
ter, optional watercress sprigs
salt to taste

pepper to taste

Currant mint sauce (optional)
% cup chili sauce

1 cup red currant jelly

Y cup butter

3 tbsp. bottled mint sauce

and insert garlic slivers. Rub meat with
oil, Let stand at room temperature 2 to
J hours. Bake on rack in open roasting
pan in preheated 450° oven 15 mins.
Reduce to 350°. Bake 1% to 1% hours
(check with meat thermometer, 140°
for medium). During roasting, brush
occasionally with combination of
melted butter and remaining 2} tbsp.
mint.

Transfer meat to platter. Skim fat from
drippings and add vermouth and jelly
to pan juices. If desired, thicken liquid
with com) starch and water mixture,
cooking until desired consistency.
For extra sauce increase vermouth and
jelly, combine sith comstarch and
water mixture, Salt and pepper to
taste.Slice meat thinly. Gamish with
watercress sprigs. Pass sauce. May sus-
titute water for some of vermouth. For
added colour, use drop of gravy sea-
soning sauce. For altemate or extra
sauce, combine currant mint sauce in-
gredients. Heat. Serve wann with lamb.

Loe