Ingredients

Roast Leg of Lamb:

• 1 (3 to 4 pound) leg of lamb
• 6 cloves garlic
• 1 tablespoon ground rosemary
• 1 tablespoon kosher salt
• 1 tablespoon pepper
• Pioneer's Sour Dough Scone, recipe follows
• Dijon mustard

Directions

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 eggs

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.