On Sun, 16 Nov 2008 21:59:35 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> I'm just not sure what to have *with* the potatoes.
>>>
>> The lamb Lin mentioned would be a good start!
>
>We're going to have that for Thanksgiving. I plan to follow the recipe in
>the Cafe Beaujolais cookbook for long-cooked leg of lamb. (I can't remember
>whether the recipe is "seven-hour lamb" or "lamb served with a spoon," but I
>know where to find it.)
>
>Bob

I make the Boned roasted leg of lamb from that book. That is one of
two recipes for lamb in that book, I think... the other being one with
eggplant, if I remember. I could be wrong. I haven't looked lately.

But if you make the boned leg of lamb, that is divine. A madeira
reduction gravy, with rosemary in it.. And the leg is "stuffed" with
a butter paste with rosemary and thyme and garlic in it...then rolled
and tied.. Then roasted til rarish.

Now I am hungry....

Christine