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How To make Westphalian Leg Of Lamb
4 lb Leg of lamb
1 Small onion, chopped
1 T Parsley
2 T Butter
1 Bay leaf
1 c Buttermilk
1 T Flour
1/2 t Salt
1/8 t Black pepper
1 T Cornstarch
2 T Cold water
Saute onion, carrot and parsley in butter until the onion is transparent. Add bay leaf and buttermilk. Sprinkle flour in a baking bag large enough to contain the lamb. Place half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper. Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag and puncture in 3-4 places. Insert a meat thermometer into the thickest part of the meat. Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.
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Connemara is located in County Galway at the westernmost tip of Ireland. Surrounded by the roaring Atlantic Ocean, the region is characterised by gentle hills, heath and moorland. The centre is the small town of Galway with a lively cultural scene. The cityscape is characterised by students, musicians and creative people. In the surrounding area, many people make a living from breeding Connemara ponies. These friendly, frugal horses brave the often harsh and wet weather and have lived for centuries in the peaty bogs and on scree slopes.
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The region's dishes are down-to-earth. Seasonal and regional is still important in the western part of Ireland: on the table is the fish stew chowder with mussels from nearby Killary Fjord or a stew with the meat of Connemara lamb. The dark, rich soda bread and desserts made with seaweed are also part of Western Irish cuisine.
At our Neighbour's Table - Connemara | Season 2020 - Episode 242
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