Pioneer's Scone and Lamb Sandwich
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.Pioneer's Sour Dough Scones:
1 cup sour dough starter, recipe follows
2 1/2 cups all-purpose lour, plus more to form a sticky dough
2 cups warm water
2 tablespoons oil
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
Oil, for frying
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.Sour Dough Starter:
1 cup raw milk
1 cup all-purpose flour
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Pantry Restaurant at The Lion House