Daybreak 4/21/2011: Chefs Roasted Leg of Lamb



3# Lamb Leg Butterflied
4 Tab. Roasted garlic
¼ cup Thyme
4 Cups water
¾ cup Dates
¾ cup dried cherries
1/8 tea. Cinnamon
½ tea cumin
2 Tab. Brown sugar
Slurry mix as needed (equal parts of corn starch and water)
Salt and pepper as needed


Preheat oven to 350 degrees. Place roasted garlic inside Lamb and season with salt and pepper. Wrap and tie with butchers twine place into baking dish with 2 cups of water and bake uncovered for 20 minutes. Cover and cotinine to bake 1 hour or until internal temp. Is 150 degrees, allow to rest 10 to 15 minutes.

To make sauce bring water to a boil and add slurry mix to form a medium sauce. Add dates, cherries, cinnamon, cumin and brown sugar. Serve as side sauce.

Happy Cooking!!!
Chef Yancy
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