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Leg of Lamb

29 Oct

Leg Of Lamb

I love lamb and it is so easy to make.

One  five-pound leg of lamb

8 cloves of garlic

One teaspoon salt

1/2 teaspoon rosemary

One tablespoon butter

3 sliced potatoes

Wash and dry the lamb

Poke 8 holes in the roast just deep enough to fit a clove of garlic

Season with the salt, pepper, butter and rosemary

Place in a roasting pan

Place your meat thermometer in the roast

Add the sliced potatoes around the roast

Turn the potatoes once to get all the brown from the roast on them

Bake at 350 degrees till the meat thermometer reads medium

This tales about 1 1/2 to 2 hours

Serve with green beans,  rice pilaf, humus, pita bread, tomato and onion salad with feta cheese and olives.

I also like mint jelly with lamb.


Roasted Leg of Lamb

15 Apr

Roasted Leg of Lamb

This is a no fail main dish and is really easy.

I always make lamb for Easter and this year it was great.

One large American leg of lamb.

Olive oil for rubbing

8 to 10 cloves of garlic

Two tablespoons of salt and pepper,  maybe a little more to cover the roast.

One tablespoon dried rosemary

One teaspoon garlic powder

Three tablespoons of butter

I try not to buy the Australian lamb because I think it has a stronger taste but that’s my opinion.

Wash and dry the lamb with water and place in a big roasting pan.

Take olive oil and rub the entire roast

Poke holes in the roast and place  the cloves of garlic in the meaty part of the roast.

I usually use about 8 to ten cloves.

Season the roast with kosher salt, black pepper, garlic powder and rosemary.

Rub the seasoning all over.

Put your meat thermometer in the meat.

Place the butter on top of the roast

Heat the oven to 375 and let it bake.

I put about twenty small potatoes around the roast after about one hour turning them once or twice.

Lamb is like beef and could be served rare to well done.

I think the true flavor is the best when it is medium well.

It is a personal preference.

Take out of the oven when the meat thermometer reads lamb.

Let it rest before slicing.

Serve with mint jelly, yogurt sauce, hummus, asparagus and  a huge greek salad.

A slice of cheese pie on the side is fabulous.