Leg of Lamb with Black Walnuts

Use a large unglazed clay pot for this hearty dish. It needs only a green salad to make a complete dinner.

Ingredients

  • 1 leg of lamb (4 pounds), trimmed of fat and rubbed with salt and pepper
  • 1 teaspoon nutmeg, freshly grated
  • 4 pickled black walnuts
  • 6 small white onions, peeled
  • 6 medium carrots, peeled and sliced lengthwise
  • 4 to 6 whole sweet potatoes, or yams
  • 3 whole mandarin oranges, unpeeled
  • ½ cup orange liqueur
  • 1 teaspoon salt
  • 1 teaspoon arrowroot, approximately

Method

Presoak your largest unglazed clay pot, top and bottom, in water for 15 minutes.

Place the prepared lamb in the pot, sprinkle with the nutmeg, then insert a meat thermometer in the lamb, away from the bone. Add all the remaining ingredients, except the arrowroot.

Place the covered pot in a cold oven.

Set the temperature at 480 degrees.

Cook for 2 hours, and then check the meat thermometer. Remove from the oven when the thermometer is almost up to temperature.

When the meat is done, pour off the liquid into a saucepan, bring to a boil and thicken with the arrowroot. Serve the sauce as a side dish.

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