Red Peppercorns
Red Peppercorns

Roast lamb in herb sauce
Ingredients
1 leg of lamb, 7.6 pounds
4-1/2 C. dry white wine
3 small onions, peeled and stuck with cloves
3 cloves garlic, minced
12 peppercorns
14 juniper berries
salt
2 carrots, scraped and quartered
6 sprigs parsley
3 bay leaves
3 sprigs fresh mint or 1-1/2 teaspoons. dried mint
1 tsp. dried thyme
1 / 4 cup oil salad
T. 3 shallots, finely chopped or minced chives
3 T. butter
1-1/2 T. flour
1-1/2 C. beef broth
1 / 4 cup chopped parsley
2 tablespoons Madeira
Preparation
Wipe leg of lamb with a damp cloth. Place in stainless steel or a ceramic or enamel. Combine wine, onion, garlic, pepper, juniper berries, 2 teaspoons. salt, carrots, parsley, bay leaves, mint and thyme. Pour the mixture over the lamb. Marinate lamb in refrigerator overnight. Preheat oven to hot (450 *). Remove lamb from marinade and dry well. Reserve marinade.
Place lamb on rack in roasting pan, rub with oil and sprinkle salt and pepper. Roast lamb for 15 minutes, reduce oven to 350 * And continue roasting for 15 minutes at ~ pounds or more if well-done meat is desired. Suffice it frequently with the juices.
Strain the marinade and place in a saucepan. Cook high heat until reduced by almost half.
In another pan:
Cook the flour into the butter whisking constantly, about 1 minute, add shallots or chives and continue cooking until tender and begin to brown.
Add the marinade slowly reduced and then the beef stock and Madeira, bring to a boil then reduce heat, simmer 10 minutes. Add the parsley and season with additional salt and pepper if necessary. Serve warm with lamb.
Makes 12 portions.
Serving Council
By removing the lamb from the oven, let the meat rest for at least 5 minutes before cutting and serving.
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