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Leg of Lamb with Beer Sauce Recipe

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This recipe for Leg of Lamb with Beer Sauce, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, June 11, 2007


5 lb. leg of lamb (approximately)
2 cloves garlic
Salad oil
Crushed rosemary

Prepare lamb by inserting one clove of garlic cut in slices into meat. Mash second clove of garlic and rub on lamb with oil and seasonings. Rub meat with one small onion, slice and lay on top. Let stand for one hour. Before roasting, discard onion or lay in roasting pan. Preheat oven at 400 degrees, place lamb on rack and brown for 35 minutes, turn oven to 350 degrees and roast for about 2 hours. Place 2 strips of bacon on top of lamb and lay foil over all. Throw bacon away when done.

Baste with the following sauce:

2 cans beer
1 tablespoon each worcestshire sauce and catsup
1 or 2 pinches of sugar
1 tablespoon minced onion
teaspoon salt
cup orange juice

Combine all ingredients, heat and baste meat. Combine pan juices for gravy thickening slightly with browned flour.

Number Of Servings:
Number Of Servings:




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