Leg Of Lamb Recipe
Ingredients
1 (6- to 7-pound) leg of lamb
1 small onion, halved
1 3/4 cups cider vinegar
1 cup firmly packed brown sugar
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of hot sauce
4 medium onions, quartered
4 large potatoes, quartered
Commercial mint sauce (optional)
Directions
Remove the fell (tissue-like covering) from lamb with a sharp knife.
Rub surface with small onion halves.
Place lamb in a large roasting pan.
Insert meat thermometer, being careful not to touch bone or fat.
Combine vinegar, sugar, water, salt, pepper, and hot sauce in a small bowl, pour over lamb.
Cover and bake at 325° for 1 1/2 hours.
Add quartered onions and potatoes, cover and bake 1 hour.
Uncover and bake until thermometer registers 140° (rare) or 160° (medium).
Transfer lamb and vegetables to a warm serving platter, discard drippings.
Serve with mint sauce, if desired.
Rub surface with small onion halves.
Place lamb in a large roasting pan.
Insert meat thermometer, being careful not to touch bone or fat.
Combine vinegar, sugar, water, salt, pepper, and hot sauce in a small bowl, pour over lamb.
Cover and bake at 325° for 1 1/2 hours.
Add quartered onions and potatoes, cover and bake 1 hour.
Uncover and bake until thermometer registers 140° (rare) or 160° (medium).
Transfer lamb and vegetables to a warm serving platter, discard drippings.
Serve with mint sauce, if desired.
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