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Roast Leg of Lamb with Rosemary

Reviewed: Dec. 25, 2011
I adjusted the recipe by doubling everything except the lemon zest, but then I added 2 tablespoons lemon juice and 5 tablespoons plum butter. I also used course grain mustard (IKEA brand) instead of the dijon style, and I was more generous with the salt (put on just before roasting). I did not use a tent, nor any water in the oven, and I used a Fisher & Paykel Aerotech in the roasting mode (20 min high heat, followed by 1h10m at 320 degrees F). I used a meat thermometer to measure 150 degrees F internal temp, which gave me a medium roast (I had a 5.5 pound bone-in leg). The outside was blackened, but that was fine with me, and the roast turned out beautifully -- very tasty. I also decided to make a mint plum sauce to go with the roast, which I made by brewing mint leaves in a cup of boiling water and adding about 3 tablespoons plum butter and a teaspoon of honey. That was a great addition, but the lamb was delicious by itself.
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Bone-In Ham Cooked in Beer

Reviewed: Dec. 28, 2011
I tried the beer glazed ham, but with a 12.6 lb bone-in ham. I made the glaze by reducing 2 bottles of homemade porter with a little brown sugar and a little honey, plus about 3 T. plum butter (plum preserves). I just simmered the glaze while the ham baked (aerobake) at 320 degrees F. (since I wanted to boil off the alcohol so I could use the remaining glaze as a sauce). I added some water to the pan (kept ham above the pan, on a rack) and glazed every half hour, baking the ham for about 3 hours (internal probe read 155 degrees F). The glaze blackened nicely, and the ham was juicy and tender. Lovely. I will be making this one again.
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