Crusty roast lamb w/ rosemary & garlic


1 leg of lamb (about 6 pounds)
4-5 cloves garlic
1 1/4 cup stock (chicken is ok)
2 sprigs of rosemary
1 cup fresh breadcrumbs
Pn mixed herbs
2 tbsp butter, soft
1 1/2 lb potatoes, peeled and sliced
1 lg onion, sliced

How to prepare

First wipe the leg of lamb down with paper towels and cut criss-cross slits all over What is going to be the top side of it (not too deep – 1/8″ is plenty) Then, with the point of a skewer, make half”-deep holes all over the leg of lamb (in Places that haven’t been scored) (if you have someone who doesn’t like rosemary, or Garlic, you can leave the bottom of the leg un-holed and the seasoning won’t get at It ) Pull the rosemary sprigs into tufts of three or four rosemary-blades each stick each Of these tufts into every other skewer-hole Chop up the garlic cloves into thin matchstick-shapes (yes, this is a lot of work, But it’s worth it) and stick one of them into every other skewer-hole once you’ve Done this, leave the leg of lamb for as long as you can, up to 24 hours When all this is taken care of, mix together the breadcrumbs, herbs, and butter, and A shake-and-grind of salt and pepper rub this mixture well onto the top of the meat, And press it in so that it sticks Fill the bottom of the roasting pan with the vegetables, mixing them and seasoning To your taste put the leg of lamb down on top of them, and pour the stock into the Pan, but not over the lamb Heat the oven to 400 and put the lamb in after 20 minutes, reduce the heat to 350 Give the leg another hour for rare, an hour and a half for well-done then remove the Leg to a serving dish, spoon off the fat from the stock, make gravy the way you like Serve with sour mint sauce (not jelly) on the side

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