Pioneer's Scone and Lamb Sandwich

Name: Pioneer's Scone and Lamb Sandwich
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoon baking soda; 8 servings Dijon mustard; 2 eggs; 237 milliliters all-purpose flour; 6 cloves garlic; 1 Tbsp ground rosemary; 1 Tbsp kosher salt; 1 kilograms leg of lamb; 237 milliliters raw milk; 2 Tbsps oil; 8 servings Oil, for frying; 1 Tbsp pepper; 1 teaspoon salt; 1 Tbsp sugar; 473 milliliters warm water; 591 milliliters all-purpose lour, plus more to form a sticky dough

You can never have too many main course recipes, so give Pioneer's Scone and Lamb Sandwich a try. One portion of this dish contains about 26g of protein, 12g of fat, and a total of 287 calories. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Scottish food. A mixture of oil, garlic, ground rosemary, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

With the point of a knife make small slits, about 1-inch deep, in the fat side of the roast. In each slit stuff 1/2 clove of garlic. Rub the rosemary, salt and pepper over the roast.

Ingredients you will need

Salt And Pepper

Rosemary

Garlic

Clove

Dry Seasoning Rub

Equipment you will use

Knife

Place the roast over a bed of mirepoix or in a roasting rack. Cook for 30 minutes. Lower the heat to 250 degrees F. Continue cooking until internal temperature reaches 150 degrees F, about another 1 1/2 to 2 hours.

Ingredients you will need

Mirepoix

Remove from heat and let rest for 15 minutes before slicing.

Serve as an open faced sandwich with 2 to 3 slices of Roast Leg of Lamb with Dijon mustard.

Ingredients you will need

Dijon Mustard

Leg Of Lamb

The night before, combine the sour dough starter, 2 1/2 cups flour, and warm water in a large, non-metallic bowl. Use a large enough bowl to allow batter to ferment and rise. This mixture will be thick and lumpy but will thin down during the night. Cover and let stand in a warm place. The next morning remove and refrigerate 1 cup of this batter as a starter for the next batch.

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Bowl

Add eggs, oil, sugar, baking soda, and salt.

Ingredients you will need

Baking Soda

Sugar

Egg

Salt

Cooking Oil

Let this dough sit at least 3 hours.

Ingredients you will need

Dough

Roll the dough out on a well-floured surface to about 1/2-inch thick.

Ingredients you will need

Dough

Roll

Cut into 4 to 5-inch squares. Carefully deep -ry the scones until golden brown on both sides.

Mix together milk and flour and let stand 48 hours or until it starts to ferment. Hold starter in a pottery or glass container in the refrigerator. Never use a metal container or leave a metal spoon in the starter. If starter will not be used once a week, freeze the starter to keep it from getting too active.

Ingredients you will need

All Purpose Flour

Milk