Roasted Leg of Lamb
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Wednesday, 22 June 2011 14:56
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Missy 10-12 lb leg of lamb 3 pods garlic 1 tsp salt ½ tsp red pepper 1 tsp sweet basil 1 tsp fresh rosemary ½ cup flour 1 cup water ¼ cup butter 8 oz. beef stock 2 TBS Worcestershire sauce Trim excess fat &...

 

  • 10-12 lb leg of lamb
  • 3 pods garlic
  • 1 tsp salt
  • ½ tsp red pepper
  • 1 tsp sweet basil
  • 1 tsp fresh rosemary
  • ½ cup flour
  • 1 cup water
  • ¼ cup butter
  • 8 oz. beef stock
  • 2 TBS Worcestershire sauce
  1. Trim excess fat & skin from roast
  2. Insert slivered pieces of garlic into slits
  3. Combine salt, pepper, basil, rosemary into seasoning mix. Sprinkle liberally
  4. Dust roast with flour
  5. Place into roasting pan with 1 cup water
  6. Bake at 500? for 20 minutes
  7. Place heavy duty aluminum foil tent over lamb
  8. Return to oven at 325? and bake approximately 20 minutes per pound
  9. Baste every 15-20 minutes with sauce from butter, stock, and Worcestershire sauce

Serves 12-14

Best served with wild rice, sweet potatoes or glazed vegetables, and mint jelly

 

Last Updated on Saturday, 21 September 2013 21:55