Roast Leg of Lamb #2 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One Bone-In Leg of Lamb
Two carrots (cut in 1/2 lengthwise)
Rosemary (As much as desired)
Garlic (2-3 cloves, chopped fine)
Olive Oil (1/4 cup)
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Directions: |
Directions:Preheat oven to 200º. In a roasting pan arrange carrot so meat will not come in contact with bottom of pan. Place rosemary between carrots. Roast at 200º for 2-3 hours, until meat begins to fall off bone. Increase heat to 400º and finish in hot oven, 30-40 minutes or until outer skin turns a nice golden brown. Mix oil with minced garlic, pour over hot meat and left rest 15 minutes. Meat will be juicy and tender. Serve with chili sauce. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:4 hours |
Personal
Notes: |
Personal
Notes: This is my version of leg of lamb. I do not cook the garlic but just mince it and place it over the hot meat when I remove it from the 400º oven. The temperature of the meat will cook the garlic and will give the meat a nice even garlic flavor.
Make sure to remove (or have the butcher remove) the Hock Gland in the leg. This gland when cooked releases a pungent flavor to the meat and is the reason most people don't like lamb. I assure you that the reason most people who don't like lamb is because this gland was not removed before it was cooked.
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