Irish Leg O’ Lamb
Want something differently delicious for Christmas dinner? Try this elegant lamb dish deep basted with Bailey’s Irish Cream. This recipe is dedicated to my Irish ancestors.
5 - 6 lb leg of lamb
2 cloves garlic
½ c Bailey’s Irish Cream
¼ c Orange Curacao
6 Tbl brown sugar
1 tsp mint extract
Preheat oven to 300. Brown roast. Slice garlic in half lengthwise, make 4 slices in leg and insert garlic. Inject liquor evenly into leg. Bake at 300 for 3 hours. When roast is done, combine Orange Curacao, mint extract and brown sugar, mixing well. Pour this mixture evenly over the lamb and light with a match. Serve after flame dies.
Serves 6.
Give the gift of cowboy laughter with these two books!
The recipes on this blog are ranch developed and cowboy approved. Bob Kinford has worked on ranches most of his adult life as a cowboy. At times he has pulled double duty, performing his normal duties and that as a cook for large crews. This being the case, his recipes are simple to prepare, yet have a definite gourmet flair.
Top Quality Tack By Buckaroo Leather
No comments:
Post a Comment