Roasted Leg of Lamb with Natural Gravy – Makes 8 servings

1 (6- to 7-pound) leg of lamb, trimmed, boned and trussed (tied) 6 cloves garlic sliced into slits 1/4 cup olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon rosemary 1/4 cup all-purpose flour Lamb Stock        (see recipe) With a sharp knife, make thin slits in the leg of lamb. Insert garlic in slits. Season lamb … Read More

Oyster and Shrimp Purloo – Makes 8 Servings

Shellfish Stock – Makes 1 Quart 1/8 cup peanut oil 3/4 pound shrimp shells 1 rib celery  (coarsely chopped) 1 small  onion   (coarsely chopped) 2 cloves  garlic   (chopped) 1 quart water 1/8 cup dry white wine 1 tablespoon tomato paste 1 sprig parsley 1 sprig thyme 2 each black peppercorns 1 each bay leaf Heat oil in a stockpot over medium … Read More