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Tangerine Lamb Roast
from the kitchen of Sharmagne Leland-St. John

1 leg of lamb
2 tablespoons fresh rosemary, bruised
8 cloves of garlic, halved
2 cups fresh squeezed tangerine juice
1 tablespoon cornstarch

Remove excess fat and fell with a sharp knife. Rub lamb generously with rosemary.  Salt lightly.  Make several small slits in the lamb; insert the garlic cloves.  Bake at 325 degrees for 30 minutes per pound, basting occasionally with the fresh squeezed tangerine juice.  Let he pan drippings brown between basting.  Remove the lamb from oven and place on a heated platter.  Skim the fat from the pan drippings.  Add salt to taste.  Blend cornstarch with 2 tablespoons water and slowly add to pan drippings stirring all the while.  Cook stirring constantly until a thick gravy is achieved.  Pour over lamb and serve.


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