VOLUME 1 - Kilimanjaro Foods

Place lamb on top and roast 25 mins/lb oven ready weight. Baste
frequently with marinade while cooking. Meanwhile make a little lamb
stock from bones. When done, take out of oven, Remove strings from
joint and leave to rest 15 mins while making the gravy, then carve
crosswise. For the gravy, remove vegetables from roasting tin, pour off
roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in
this, return aqueous part of roasting juices and remaining marinade.
Add lamb stock if needed. Season to taste.
Country Cork Irish Stew
4 Servings
8 Samll lamb chops,thawed
1 T Vegetable oil
1 Peppercorns,thyme, rosemary
2 c cabbage,Finely Shredded
1 Large leek white thin,Sliced
1 1/2 c Celery stalks,diced
1 fresh parsley,Chopped
1 Salt and pepper
1 Parsley,bay leaves
1 lb Potatoes,3 to 4 medium
1 Medium onion,chopped
12 Small white onions
1 1/2 c Peas
Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off any
melted fat and add enough water to cover chops. Bring to a boil and
add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into small
pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek,
white onions and celery to chops and liquid. Simmer 20 minutes then
add peas. Add a little more water if needed during cooking. Simmer
10 minutes more or until potatoes are tender. Correct seasoning.
Garnish with parsley and serve.