On Mon, 17 Nov 2008 20:36:39 -0800, sf > wrote:

>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 sent you the recipe a few months back. You should have it in your
files.

Christine