On Mon, 17 Nov 2008 08:13:32 -0700, Christine Dabney
> wrote:

>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.

YUMMERS! I know madeira makes a lovely turkey baste also (a hint to
all who want something "different", but not too different, this
t'day).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West