Quantum Relativity Recipes
Leg of Lamb with Vegatables and Gravy
by Mark Lawrence

Neural Networks


Physical Units
Space-Time Part I:
  Curved Space-Time
Space-Time Part II:
  Black Holes





Meat Marinades
BBQ Pork
Al Pastor
Frijoles: Refried Beans
Shrimp Burritos
Shrimp Enchiladas
Spanish Rice

Calzone or Pizza

Korma Chicken
Kung Pao Shrimp
Thai Chicken and Bamboo
Thai Curry

Killer Shrimp
Louisiana BBQ Shrimp
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Grilled Salted Garlic Shrimp
Spicy Tuna Herb Salad
Blackened Tuna

Beef or Chicken Stroganoff
Wisconsin Bratwurst
Hearts & Gizzards
Chili Cheese Fries
Cole Slaw
Soup with Dumplings
Garlic Cheese Sauce
Hot Garlic Butter
Greek Salad
Leg of Lamb
Vegan Gravy

Chocolate Fruit & Nut Pie
Chocolate Truffles
Sour Cream Cookies
Chocolate Cream Angel Cake
Sour Cream Pound Cake
Cream Cheese Pound Cake
German Chocolate Pound Cake
Rice Pudding
Quick Chocolate Sauce
Quick Chocolate Pie


Home Made Dog Food
Ant Killer

I recommend FireFox

This is how they cook pot roast in the mid-west, except we use lamb. Oh, and we think that there are more spices in the world than just pepper.

1 leg of lamb
4 cloves garlic
3 medium onions
8 medium potatoes, cubed
8 carrots
2 chicken buillion cubes
1 cup wine or cooking sherry
3 tbl corn starch
1 tbl oregano
1 tbl parsley
1/2 tsp sage
1/2 tsp cumin

  1. Peal the skin off the cloves of garlic, and slice into thin pieces.

  2. Puncture the lamb many times about 1" deep with a paring knife. Place individual slices of garlic into each puncture.

  3. Slice the onions into pieces about 1" on a side. Peal the potatoes and carrots, and slice into pieces about 1" on a side.

  4. In a deep pan, such as for a turkey, place two quarts of water and the sherry. Place the onions, potatoes, and carrots into the water. Place the lamb on top of everything. Bake at 350 until a meat thermometer stuck in the largest part of the lamb reads medium rare - about 170 degrees. This will take about 2-3 hours. Don't overcook the lamb.

  5. While the lamb is cooking, check the water level every 30 minutes. Do not let the water level get below a quart.

  6. When the lamb is done, set it aside on a plate to cool. While the lamb is cooling, remove the onions, potatoes, and carrots from the pan, and place them in a large bowl to serve.

  7. Pour the remaining liquid (at least a quart) into a large sauce pan, and add the chicken bullion cubes. Optionally add any or all of the oregano, parsley, sage, cumin. Heat to boiling. In a coffee cup, place the corn starch and 3 tbl of water. Stir until the corn starch is dissolved. Pour this into the boiling gravy to thicken it.

Slice the lamb, and serve with mint jelly.

Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Friday, 09-Sep-2016 17:20:47 CDT