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Daps Centurionis

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DAPS CENTURIONIS
 Categories: Main dish, Meats
      Yield: 6 Servings
 
MMMMM------------------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.
 
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