Classic Roast Leg of Lamb
Roasting potatoes
around the meat in the pan for a special added
tough. Gravy from the pan drippings tops this
luscious lamb roast.
INGREDIENTS:
4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb
DIRECTIONS:
1. Cut slits in the
top of the leg of lamb every 3-4 inches, deep enough
to push slices of garlic down into the meat. Salt
and pepper generously all over the top of lamb,
place several sprigs of fresh rosemary under and on
top of the lamb.
2. Roast at 325-350 degrees F (165-175 degrees C)
until the lamb is cooked to medium well. Do not
overcook the lamb, the flavor is best if meat is
still slightly pink.
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