St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
---------------------------------------------

Leg of Spring Lamb 

Skip the mint jelly. Skip also the mint sauce. 

Coat a leg of spring lamb with a paste made from 
dijon mustard, 
garlic, and 
soy sauce. 

Roast, removing it when it is still too rare for people without refined palates. 
In the unlikely event that your guests don't eat much, you will have great leftovers. 

Serve with french bread and barely cooked fresh green vegetables. 

It pays, by the way, to have a friend who raises sheep. 

Mike M. 

From: "W. Michael Mahoney" 
Date: Wed, 17 Oct 2001 
Subject: Re: Blasphemy! (Was: odd named recipes (tasty semi-drivel)