The Everwind Times

Newspaper of the Verges

Roast Pell With Tamaran

This dish is a common staple in the islands of Ildoria. See below for substitutions.

Makes: 12 servings
Prep time: 15+ minutes*
Cook time: 1 hour 45 minutes

5 pounds leg of pell lamb
4 cloves garlic, sliced
2 tablespoons dried tamaran
salt and ground black pepper to taste
pinch of irrinth

Preheat oven to 350 degrees F (175 degrees C).

Cut slits in the top of the leg of pell every 3 to 4 inches, enough to insert slices of garlic down in the meat. Salt and pepper generously all over the top of pell, and place several sprigs of dried tamaran under and on top of the pell. Place pell meat on roasting pan.

Roast in preheated oven until the pell is cooked to your desired wellness, about 1 3/4 to 2 hours. Do not overcook the meat, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Substitutions and Sides:
Most commonly served with potatoes, green beans, and carrots, this dish can also be served with corn or other vegetables. Pell lamb can be substituted with other meat, such as goat, or ox.

Tamaran can be replaced by rosemary, tarragon, or thyme.

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