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1
Preheat the oven to 375 degrees F.
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2
With the point of a knife make small slits, about 1-inch deep, in the fat side of the roast.
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3
In each slit stuff 1/2 clove of garlic.
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4
Rub the rosemary, salt and pepper over the roast.
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5
Place the roast over a bed of mirepoix or in a roasting rack.
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6
Cook for 30 minutes.
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7
Lower the heat to 250 degrees F. Continue cooking until internal temperature reaches 150 degrees F, about another 1 1/2 to 2 hours.
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8
Remove from heat and let rest for 15 minutes before slicing.
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9
Serve as an open faced sandwich with 2 to 3 slices of Roast Leg of Lamb with Dijon mustard.
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10
1 cup sour dough starter, recipe follows
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11
2 1/2 cups all-purpose lour, plus more to form a sticky dough
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12
2 cups warm water
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13
2 eggs
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14
2 tablespoons oil
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15
1 tablespoon sugar
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16
1 teaspoon baking soda
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17
1 teaspoon salt
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18
Oil, for frying
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19
The night before, combine the sour dough starter, 2 1/2 cups flour, and warm water in a large, non-metallic bowl.
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20
Use a large enough bowl to allow batter to ferment and rise.
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21
This mixture will be thick and lumpy but will thin down during the night.
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22
Cover and let stand in a warm place.
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23
The next morning remove and refrigerate 1 cup of this batter as a starter for the next batch.
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24
Add eggs, oil, sugar, baking soda, and salt.
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25
Let this dough sit at least 3 hours.
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26
Roll the dough out on a well-floured surface to about 1/2-inch thick.
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27
Cut into 4 to 5-inch squares.
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28
Carefully deep -ry the scones until golden brown on both sides.
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29
1 cup raw milk
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30
1 cup all-purpose flour
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31
Mix together milk and flour and let stand 48 hours or until it starts to ferment.
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32
Hold starter in a pottery or glass container in the refrigerator.
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33
Never use a metal container or leave a metal spoon in the starter.
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34
If starter will not be used once a week, freeze the starter to keep it from getting too active.
