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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roast Leg of Lamb Recipe

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This recipe for Roast Leg of Lamb is from Church of the Holy Cross, 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:  
1 Boneless leg of lamb
Fresh basil
Fresh garlic, chopped fine
Fresh baby spinach leaves
Fresh cracked pepper
½ cup grated fontina cheese, (can substitute mozzarella)
Olive Oil
¼ cup chicken

Directions:
Directions:
Take webbing off leg of lamb and spread out the leg so the inside is open, butterfly the meat further if needed. Spread chopped garlic and cracked black pepper. Lay fresh basil leaves over the entire surface add spinach leaves and top off with cheese. Roll the lamb back up and secure with cooking twine. Let sit for at least one hour. Heat skillet to high with olive oil and sear both sides of the lamb. Place in roasting pan with the chicken broth, covered for 45 minutes in a 450 degree oven. Remove the lid and cook for ½ hour at 500 degrees. Remove from oven, cover and let sit for 15 minutes. Remove to platter and slice.
(I do not remove the twine until I cut the roast so that it stays together).

Personal Notes:
Personal Notes:
Joel 2: 26
And ye shall eat in plenty, and be satisfied, and praise the name of the Lord your God, that hath dealt wondrously with you: and my people shall never be ashamed.

 

 

 

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