Colonial Goose Recipe is easy to make with help of very simple ingredients.This Colonial Goose Recipe gets its butter,onion and red wine.Here is one of my favorite quick and easy Colonial Goose Recipe, best recipe of this kind and enjoy cooking.
Colonial Goose Recipe
Colonial Goose Recipe is delicious, tasteful and yammi dish. Colonial Goose Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Colonial Goose Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Yield: 6 people
- 5 lb Lamb Leg
- 4 oz Apricots Dried
- 1/4 t Thyme Dried
- 4 oz Fresh White Breadcrumbs
- 1/4 t Salt
- 1 oz Butter
- 1 T Clear Honey
- 1 Md Egg Beaten
- 2 oz Onion Chopped
- 1/2 lb Old Carrots Sliced
- 3 Parsley Sprigs
- 6 oz Onions Sliced
- 5 oz Red Wine
- 1 Bay leaf
- 24 hours beforehand, make the stuffing. Chop the apricot coarsely, mix with breadcrumbs and chopped onions. Melt the butter, pour over, add honey, salt, pepper and thyme.
- Mix well together, then mix in beaten egg. Make marinade by mixing all the ingredients together. Bone or have boned the lamb. Tunnel bone for stuffing.
- Stuff the cavity loosely. Sew up the opening. Put lamb in a polyethylene bag long enough to hold it comfortably. Add bones. Pour over the marinade, tie the top with a bag seal, sucking out excess air.
- Stand in a bowl to catch leaks. Marinade overnight, turning from time to time. Preheat oven to 350oF.
- Remove lamb from marinade and drywell.Drain marinade and fry vegetables in roasting pan very briefly.
- Place lamb on top and roast 25 mins/lb oven ready weight. Baste frequently with marinade while cooking.
- Meanwhile make a little lamb stock from bones. When done, take out of oven, Remove strings from joint and leave to rest 15 mins while making the gravy, then carve crosswise.
- For the gravy, remove vegetables from roasting tin, pour off roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in this, return aqueous part of roasting juices and remaining marinade. Add lamb stock if needed. Season to taste.