"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Roast Leg of Lamb, by Craig Carroll, is from The Carroll Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Bone in Leg of Lamb 7 Cloves Garlic Salt Pepper Garlic Powder
With a sharp knife, poke blade around leg at several locations and stuff garlic into these holes. Season lamb with plenty of salt, pepper and garlic powder. Roast in a roasting pan until done (inner temperature 180 º). Remove and allow to rest 5 minutes before slicing and serving.
10 minutes, plus cooking time
This was a Carroll family favorite, especially for Easter. Serve this with the Carroll Chili sauce for an authentic meal. "Grandma's Homemade Chili Sauce" will do as an adequate substitute.
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