6 lb Leg of lamb, well
trimmed
5 ea Cloves
garlic*
20 ea Small sprigs
fresh rosemary
20 ea Small sprigs
fresh sage
1/4 c Olive oil
1 x Salt
and pepper
Peeled and thinly sliced
With the point of a small, sharp knife, make
thin, deep slits all over the leg of lamb;
insert the garlic slivers and herb sprigs into
the slits.
Drizzle
the leg of lamb with olive oil and sprinkle with
salt and pepper. Let it marinade at room
temperature for about 20 minutes.
Preheat oven to 425 degrees F.
Place the leg of lamb on a rack set
in a roasting pan, and cook for one hour.
Remove
from oven and let stand for ten minutes before
carving.
1 tb Vegetable Oil
1 lb Sirloin
Steak, Boneless*
8 oz Fresh
Mushrooms, Sliced
1 ea Medium Onino,
Sliced
1/4 c Water
2 tb Unbleached
Flour
1 ts Dry Mustard
1 ts Salt
1/4 ts Pepper
1 c Dairy
Sour Cream
*Sliced into thin strips.
Stir oil and steak in 2-Qt casserole until
beef is well coated. Cover and microwave
on high (100%)) until meat is no longer pink, 4
1/2 to 5 Minutes. Remove beef from casserole;
reserve meat and juices.
Add
mushrooms and onion to meat juices. Cover
and microwave until mushrooms are tender, 5 to 6
minutes.
Shake
water and flour in tightly covered jar; stir
into mushrooms.
Sprinkle
with dry mustard, salt and pepper.
Microwave uncovered to boiling, 30 seconds. Boil
until thickened, about a minute.
Stir
in the streak strips; add the sour cream.
Microwave uncovered until hot, about 1 minute.
Serve over hot rice or noodles (fettucine).
1
lb Ground beef
1 ea Minced
garlic
1 tb Whole basil
1 lb Can of
tomatoes
2 ea 6oz. cans
tomato paste
1 ea Small
mushrooms
12 oz Noodle
1 ts Salt
1 c Water
Basil,
oregano, etc. to taste
Brown ground beef and drain.
Add garlic, basil, tomatoes, tomato paste, and
mushrooms.
Simmer, covered 14-20 minutes; stir often.
Cook noodles in salted water.