2.5 cups lour all-purpose plus more to form a sticky dough
2.5 cups lour all-purpose plus more to form a sticky dough
Equipment
bowl
oven
knife
Directions
Preheat the oven to 375 degrees F.
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.
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.
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.
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.
Add eggs, oil, sugar, baking soda, and salt.
Let this dough sit at least 3 hours.
Roll the dough out on a well-floured surface to about 1/2-inch thick.
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.
