Sunday Morning Doughnuts
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Sunday Leg of Lamb
Ingredients
- For the lamb
- 4 to 4 1/2 pounds bone-in leg of lamb, bone removed and reserved
- 2 tablespoons flat leaf parsley, minced
- 2 tablespoons whole grain Dijon mustard
- 1 head garlic, roasted
- salt and freshly ground black pepper
- For the stock
- bone from lamb
- 1 onion, peeled and cut into quarters
- 1 carrot, peeled and cut into chunks
- 1 celery stalk, trimmed and cut into chunks
- 2 bay leaves
- 6 cups water
- 3 parsley sprigs
- salt and freshly ground black pepper
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