Recipe - Daps Centurionis

ROMULAN LAMB AND LENTILS
1 6 to 7 pound leg of lamb
Flour
1 Onion; cut into chunks
Salt and pepper
2 tablespoon Cooking oil
1 cup Onion; chopped
2 cup Lentils
10 ounce Beef broth
10 ounce Water
1 Bay leaf
1 cup Green onions; cut or sliced up
One half cup Chopped parsley
1/3 cup Pan gravy for roast lamb
1 Roasting bag

About 4 hours before you want to serve, get the leg of lamb ready and put
it in the oven; Preheat the oven to 350 degrees, dust the inside of the
baking bag with flour, put in the large onion as a layer of chunks and put
the leg of lamb in on top of that. Sprinkle the lamb with salt and pepper
and close the bag. Poke some holes in the top of the bag. If you wish,
stick a meat thermometer into the thickest part of the roast, right through
the bag so you can read the dial: 160 to 190 degrees covers the range from
moderately rare to well done. About 40 minutes before serving time, get the
lentils going. Heat the oil in a saucepan and cook the chopped onion until
soft and golden. Add the lentils, beef broth, water, bay leaf, salt and
pepper. Simmer for about 30 minutes, or until the lentils are tender. Fish
out the bay leaf and add the green onions and the parsley. Mix well, and as
you are serving, stir in 1/3 cup of pan gravy from the roast, with as
little fat as possible.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini