Tom Colby's Leg of Lamb Martini Recipe

Name: Tom Colby's Leg of Lamb Martini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 lb) leg of lamb, see description; ½ cup consomme; 2 cups water; 1 cup gin; 1 cup dry vermouth; 2 onions, quartered; 1 slice lemon; 1 bell pepper, cut in strips; 3 bay leaves; 1 pinch dried rosemary; 1 pinch dried tarragon; 1 pinch dried marjoram; 1 pinch dried thyme; coriander seed, few grains (optional); 1 tablespoon cognac (optional)

Servings: persons

1 (2 lb) leg of lamb, see description
½ cup consomme
2 cups water
1 cup gin
1 cup dry vermouth
2 onions, quartered
1 slice lemon
1 bell pepper, cut in strips
3 bay leaves
1 pinch dried rosemary
1 pinch dried tarragon
1 pinch dried marjoram
1 pinch dried thyme
coriander seed, few grains (optional)
1 tablespoon cognac (optional)

1
Combine all ingredients except cognac and pour over lamb in a large open pan.
2
Bake at 450 degrees F. until brown and then lower heat to 325 degrees F. and continue baking until meat is tender.
3
BE SURE TO BASTE FREQUENTLY.
4
Allow 20 minutes per pound.
5
Meat will be pink inside.
6
Strain juice (to which 1 tablespoons cognac may be added for extra flavor).
7
Serve piping hot with spiced lamb.
8
This is equally good served cold.
9
The meat is quite tantalizingly flavored and fragrant.
10
Sauce jells in refrigerator.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (2 lb) leg of lamb, see description, ½ cup consomme, 2 cups water, 1 cup gin, and more.

Yes, Tom Colby's Leg of Lamb Martini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tom Colby's Leg of Lamb Martini

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