Emperor Norton Leg Of Lamb Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
HealthyHigh Protein
Ingredients
| 5-6 pound leg of lamb | ||
| Onion | 2 Tablespoon, chopped | |
| 1 large clove garlic, pressed | ||
| Marsala wine | 1/2 Cup (16 tbs) | |
| Chocolate | 1 Tablespoon | |
| Mint | 1 Tablespoon, chopped | |
| Oil | 1 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| Seasoned salt | 1/4 Teaspoon | |
| 1/4 teaspoon fine herbs | ||
| Pepper | 1 Pinch | |
Directions
Place lamb on rack in roasting pan.
Press onion and garlic in a garlic press.
Combine with remaining ingredients for basting sauce.
Brush sauce over lamb; sprinkle with salt and pepper.
Roast lamb at 400° F for 30 minutes.
Lower heat to 325° F.
Turn and baste lamb every 30 minutes for the next two hours.
For rare lamb, bake less time, testing with meat thermometer.
Remove lamb to serving platter.
Serve with chilled pear halves marinated in green creme de menthe.
Press onion and garlic in a garlic press.
Combine with remaining ingredients for basting sauce.
Brush sauce over lamb; sprinkle with salt and pepper.
Roast lamb at 400° F for 30 minutes.
Lower heat to 325° F.
Turn and baste lamb every 30 minutes for the next two hours.
For rare lamb, bake less time, testing with meat thermometer.
Remove lamb to serving platter.
Serve with chilled pear halves marinated in green creme de menthe.
Chef
