Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Nutrition Facts per serving:  Calories 91 3.57, Protein56.14 Gm, Carbs 6.1 2 Gm, Fat 72.37 Gm, Cholesterol 242.57 mg, Dietary Fiber 0. 290 Gm, Sugar 4 .33 Gm, Sodium756.71 mg, Calcium 64.12 mg, Potassium 835. 29mg, lron 6.07 mg

DIRECTIONS

1.  Preheat oven to 375°F.

2. In a mixing bowl, mix together the chopped herbs, butter and garlic.

3. Add salt and black pepper; mix well.

4. Cut small holes in the leg in several places with a skewer, and rub the herb butter all over the meat  (this will allow the butter to run into the lamb leg during cooking).

5.  Wrap the leg loosely in aluminum foil, allowing a bit of space to let air circulate, then fold the edges, and seal well.

6. Place in a large roasting pan, and cook for 2 hours in the centre shelf of the preheated oven.

7. Open out the foil, and cook it for a further 30 minutes, or until browned on the outside  (the lamb should be slightly pink on the inside, but if you prefer it well done, cook it a little longer before opening out the foil).

Gravy:

1. Empty the juices from the foil into the roasting pan, then tilt the pan slightly; spoon off most of the fat into a bowl and discard, leaving the juices in the pan.

2. Place the pan over medium heat on the stove top and, when the juices start to bubble, sprinkle in the flour and, using a wooden spoon, work it into a smooth paste; cook for a minute or so, to brown.

3. Pour in the wine, and let it bubble.

4. Gradually add the stock, to make thin gravy.

5. Season to taste with salt and pepper.

SERVES 6 TO 8

• 1 (4 to 5 lb.) leg of lamb
• 1- ½ ozs. butter, at room temperature
• 1 tsp. finely chopped fresh rosemary
• 2 Tbsp. chopped fresh mint
• 2 Tbsp. chopped fresh curly parsley
• 1 tsp. chopped fresh thyme
• 1 clove garlic, crushed
• 1 tsp. salt
• Freshly ground black pepper, to taste

Gravy:

• 1 tsp. all purpose flour
• 3 fl. ozs. dry white or red wine
• 10 fl. o zs. vegetable stock
• Salt and freshly ground black pepper, to taste