Roast Leg of Lamb

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      I KNOW! it’s expensive! BUT if you hide a dollar a day every day until the day before, you’ll have the money for a sumptuous feast. the store I shop at always put lamb on sale the week of Christmas, sooo…
      Roast Leg of Lamb:045:
      1 5-6-lb leg of lamb, bone-in (it’s cheaper by at least $3/lb and you really do get a better flavor)
      4 garlic cloves
      1 1/2 cups sliced onions
      1 1/2 cups dry white wine
      6 peeled halved potatoes
      1 cup peeled pearl onions
      4 zucchinis, quartered
      12 large mushrooms, quartered
      6 carrots, peeled, cut 3 inches long, split lengthwise
      2 cups peeled diced celerry
      1 tsp thyme
      1 tsp tarragon
      1 tsp salt
      1/2 tsp pepper
      Heat oven to 325 degrees F. Remove excess fat and skin from roast. Puncture roast 2 inches deep with thin sharp knife in 8 to 10 places. Cut garlic cloves into thirds. Place into punctures. Set roast on onions in baking pan. Add white wine. Cover and place in oven. Bake 1 hour. Add vegetables and spices to pan. Cover and bake until internal temperature reaches 160 degrees F. Transfer to platter. If vegetables are not tender, increase oven temperature to 375 degrees F. Cover and bake until vegetables are tender, but not overcooked. Season with salt. Slice roast. Serve with vegetables. Serve juices in sauce boat. 4 servings = about 875 calories.

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