Curried Leg Of Lamb Recipe
Variations of this Curried Leg Of Lamb are cooked in many parts but I add the above ingredients and then preheat them. To be frank I have never regretted adding any single ingredient to this Curried Leg Of Lamb recipe. Everything is in place when it comes to this Curried Leg Of Lamb dish. Make it!
Summary
MethodBaked
Ingredients
| 4 pound leg of lamb | ||
| Garlic | 1 Clove (5gm), minced | |
| Rosemary leaves | 3/4 Tablespoon | |
| Celery salt | 1/3 Teaspoon | |
| Onion powder | 1/3 Teaspoon | |
| Pepper | 1/3 Teaspoon | |
| Curry powder | 3/4 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| Red wine | 3/4 Cup (16 tbs) | |
| Carrots | 4 | |
| Celery stalks | 4 | |
| Potatoes | 8 Small | |
| White onions | 8 Small | |
Directions
1) Slice pockets in the lamb and place rosemary and garlic inside. Season with the celery salt, onion powder, and pepper. Rub the curry powder on the lamb.
2) Place the lamb on a rack in aroasting pan. Add the wine and water to the pan, and arrange the vegetables around the lamb. Place in a preheated oven at 500 degrees and cook for 12 minutes. Lower the heat to 350 degrees and cook for 1 hour, basting twice during cooking.
2) Place the lamb on a rack in aroasting pan. Add the wine and water to the pan, and arrange the vegetables around the lamb. Place in a preheated oven at 500 degrees and cook for 12 minutes. Lower the heat to 350 degrees and cook for 1 hour, basting twice during cooking.
Chef
