Title: Daps Centurionis
Categories: Entree Meat
Yield: 6 Servings
| ROMULAN LAMB AND LENTILS |
| 1 | | 6 to 7 lb leg of lamb |
| | | Flour |
| 1 | | Onion; cut into chunks |
| | | Salt and pepper |
| 2 | tb | Cooking oil |
| 1 | c | Onion; chopped |
| 2 | c | Lentils |
| 10 | oz | Beef broth |
| 10 | oz | Water |
| 1 | | Bay leaf |
| 1 | c | Green onions; sliced |
| 1/2 | c | Chopped parsley |
| 1/3 | c | Pan gravy for roast lamb |
| 1 | | Roasting bag |
About 4 hours before you want to serve, get the leg of lamb ready and put
it in the oven; Preheat the oven to 350 degrees, dust the inside of the
baking bag with flour, put in the large onion as a layer of chunks and put
the leg of lamb in on top of that. Sprinkle the lamb with salt and pepper
and close the bag. Poke some holes in the top of the bag. If you wish,
stick a meat thermometer into the thickest part of the roast, right through
the bag so you can read the dial: 160 to 190 degrees covers the range from
moderately rare to well done. About 40 minutes before serving time, get the
lentils going. Heat the oil in a saucepan and cook the chopped onion until
soft and golden. Add the lentils, beef broth, water, bay leaf, salt and
pepper. Simmer for about 30 minutes, or until the lentils are tender. Fish
out the bay leaf and add the green onions and the parsley. Mix well, and as
you are serving, stir in 1/3 cup of pan gravy from the roast, with as
little fat as possible.