Lamb in Vermouth

1 leg spring lamb, about 2 kg

Make a marinade of the following:

1 cup sweet vermouth

1/2 cup chicken stock

2 tabspns olive oil

1 tspn salt

1/4 tspn pepper

1 tspn paprika

2 cloves of garlic, finely chopped

1 tspn dried rosemary (or 1 tabspn fresh, chopped)

Method: Marinade lamb, covered, in fridge for 48 hours, turning or basting occasionally.

Before roasting, pat dry very thoroughly with paper towelling. This is important, otherwise the "weeping" sweet vermouth will scorch on the bottom of the pan during cooking and spoil the pan dripping for gravy.

Reserve marinade for gravy.

Place 2-3 tabspns polyunsaturated oil in bottom of roasting tin and roast the lamb on a rack at 180C until well done and tender (allow about 65 mins per kg).

Make gravy by draining off excessive fat from pan, stirring in the marinade to l[i]ft the pan drippings, mixing in 1 tabspn flour to thicken, and bringing to the boil.

Suggested vegetables to accompany - roast potatoes, onions and well-coloured pumpkin and green peas.

Serves 6-8.

Source: contributed by Doreen Callaghan in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.31.