0.0 – 0 reviews • Lamb Recipes
| Level: |
Intermediate |
| Yield: |
15 scones, 8 servings of roast |
Ingredients
- 1 (3 to 4 pound) leg of lamb
- 6 cloves garlic
- 1 tablespoon ground rosemary
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- Pioneer’s Sour Dough Scone, recipe follows
- Dijon mustard
- 1 cup sour dough starter, recipe follows
- 2 1/2 cups all-purpose lour, plus more to form a sticky dough
- 2 cups warm water
- 2 eggs
- 2 tablespoons oil
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- Oil, for frying
- 1 cup raw milk
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 375 degrees F.
- With the point of a knife make small slits, about 1-inch deep, in the fat side of the roast. In each slit stuff 1/2 clove of garlic. Rub the rosemary, salt and pepper over the roast. Place the roast over a bed of mirepoix or in a roasting rack. Cook for 30 minutes. Lower the heat to 250 degrees F. Continue cooking until internal temperature reaches 150 degrees F, about another 1 1/2 to 2 hours. Remove from heat and let rest for 15 minutes before slicing.
- Serve as an open faced sandwich with 2 to 3 slices of Roast Leg of Lamb with Dijon mustard.
- The night before, combine the sour dough starter, 2 1/2 cups flour, and warm water in a large, non-metallic bowl. Use a large enough bowl to allow batter to ferment and rise. This mixture will be thick and lumpy but will thin down during the night. Cover and let stand in a warm place. The next morning remove and refrigerate 1 cup of this batter as a starter for the next batch. Add eggs, oil, sugar, baking soda, and salt. Let this dough sit at least 3 hours. Roll the dough out on a well-floured surface to about 1/2-inch thick. Cut into 4 to 5-inch squares. Carefully deep -ry the scones until golden brown on both sides.
- Mix together milk and flour and let stand 48 hours or until it starts to ferment. Hold starter in a pottery or glass container in the refrigerator. Never use a metal container or leave a metal spoon in the starter. If starter will not be used once a week, freeze the starter to keep it from getting too active.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1105 |
| Total Fat |
82 g |
| Saturated Fat |
15 g |
| Carbohydrates |
52 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
39 g |
| Cholesterol |
148 mg |
| Sodium |
1051 mg |