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Roast Leg of Lamb Recipe

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This recipe for Roast Leg of Lamb is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lbs. leg of lamb, trimmed
4 cloves garlic
salt and pepper
1 lime, sliced
mint sauce (see index for recipe)
Directions:
Directions:
Select a leg of lamb that has been trimmed by your butcher. The meat should be trimmed of the fell and large pieces of fat. The aitchbone, hip bone and lymph node should be removed. Prepare roast by inserting garlic cloves under the skin, and sprinkling with salt and pepper. Tie up roast with kitchen twine. Place roast with fattest side up on a rack in a roasting pan that has been sprayed with nonstick spray. Cover the top of roast with lime slices. Place roast in preheated 450º oven, then turn heat down to 325º. Cook in oven for about 2 1/2 hours (30 minutes per pound). Internal heat of meat should be 160º to 180º according to preference for rare or well done meat. Serve with mint sauce.

 

 

 

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