Roast Leg of Lamb Continental |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A whole leg of lamb roasts on a bed of potatoes and onions that absorb all the savory juices. This is an excellent choice for a festive meal. Serve along with a fresh spinach salad and for dessert - fresh fruit salad. Ingredients:
1 (5 1/2-6 lb) leg of lamb |
2 large garlic cloves, peeled |
2 teaspoons salt |
1 teaspoon ground black pepper |
6 large potatoes, peeled and sliced |
1 medium onion, peeled and sliced |
2 tablespoons flour |
1 1/2-2 cups beef broth |
2 tablespoons butter |
2 tablespoons fresh parsley |
Directions:
1. Preheat oven to 325 degrees.
2. Make slits in meat with tip of sharp knife; insert slivers of garlic. Rub surface of meat with salt and pepper.
3. Layer potatoes and onion in bottom of large shallow baking dish. Sprinkle with flour.
4. Place leg of lamb on top of potatoes and onions.
5. Pour broth over potatoes, dot with butter. Sprinkle with parsley.
6. Roast lamb uncovered, at 325 degrees until thermometer registers 175 degrees for 2-2 1/2 hours. Let meat stand for 15-20 minutes before carving.
7. Enjoy!
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