On Mon, 17 Nov 2008 21:44:56 -0700, Christine Dabney
> wrote:

>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.
>

I certainly DO!

Still haven't tried madeira with lamb, but I can personally testify
it's terrific with turkey! Very subtle.


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

Mae West