May 7 - National Roast Leg of Lamb Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: David Herbert's Pot Roasted Leg Of Lamb
Categories: Five, Lamb/mutton, Vegetables, Citrus, Herbs
Yield: 6 Servings

1 13/16 kg (4 lb) leg of lamb
Olive oil
6 Sprigs rosemary
1 Lemon; halved
1 Whole head garlic; halved
Roasted vegetables; to
- serve

Set oven to 175ºC/350ºF. Score the lamb and rub with
salt, pepper and olive oil. Place the rosemary, lemon
halves and garlic in the base of a roasting tin or large
lidded casserole. Add the lamb on top. Add enough beef
stock (or water) to a depth of 1.5cm. Cover with foil or
a lid and roast for about 1 1/2 hours (uncover for the
last 20 minutes. Add more liquid if needed.

When cooked, remove from the oven, cover and let it rest
in a warm place for about 10 minutes. While it is
resting, strain the juices through a sieve, discarding
the lemon and garlic. Using a spoon, remove any fat from
the top of the liquid and reheat just before serving.
Serve the lamb with the strained pan juices. Accompany
with roast vegetables.

Serves 6

RECIPE FROM: http://davidherbertfood.com

Uncle Dirty Dave's Archives

MMMMM

... "Candy is bad for you." I DON'T CARE! - Charlee
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)