Roast Leg Of Lamb With Garlic, Lemon And Parsley Dressing Recipe
Ingredients
| Leg of lamb - 1 (3 1/2- to 4-pound) | ||
| Butter | 1 Tablespoon | |
| Potatoes - 4 to 5, peeled and sliced | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Rich chicken stock - 1 1/4 cups | ||
| Garlic | 6 Clove (5gm) (Garlic, Lemon and Parsley Dressing:) | |
| Parsley | 6 Tablespoon, finely chopped (Garlic, Lemon and Parsley Dressing:) | |
| Bread crumbs | 6 Tablespoon (Garlic, Lemon and Parsley Dressing:) | |
| Softened butter | 6 Tablespoon (Garlic, Lemon and Parsley Dressing:) | |
| Lemon juice | 1 (Garlic, Lemon and Parsley Dressing:) | |
| Salt | To Taste (Garlic, Lemon and Parsley Dressing:) | |
| black pepper | 1 (Garlic, Lemon and Parsley Dressing:) | |
Directions
GETTING READY
1 Ask the butcher to trim and tie a leg of lamb.
2 Grease a shallow ovenproof casserole or gratin dish using butter. The dish dish should be large enough to hold the leg of lamb.
MAKING
3 In the bottom of the greased dish, arrange potatoes in overlapping rows. Sprinkle generously with salt and pepper.
4 Arrange the lamb on the potatoes and pour the chicken stock over. Season with salt and pepper.
5 Roast the lamb in a preheated 400 degrees farenheit oven for 25 minutes per pound, or until lamb is pink and tender. If you prefer lamb well done, increase the time to 30 minutes per pound.
6 For the dressing: In a bowl add garlic, parsley, bread crumbs, butter and lemon juice.Mix well to prepare a smooth paste and season to taste with salt and pepper.
7 One hour before the lamb is due to come out of the oven, remove it and allow to cool for 15 minutes.
8 Spread the dressing over the lamb evenly and return it to the oven for an hour.
SERVING
9 Carve and serve.
1 Ask the butcher to trim and tie a leg of lamb.
2 Grease a shallow ovenproof casserole or gratin dish using butter. The dish dish should be large enough to hold the leg of lamb.
MAKING
3 In the bottom of the greased dish, arrange potatoes in overlapping rows. Sprinkle generously with salt and pepper.
4 Arrange the lamb on the potatoes and pour the chicken stock over. Season with salt and pepper.
5 Roast the lamb in a preheated 400 degrees farenheit oven for 25 minutes per pound, or until lamb is pink and tender. If you prefer lamb well done, increase the time to 30 minutes per pound.
6 For the dressing: In a bowl add garlic, parsley, bread crumbs, butter and lemon juice.Mix well to prepare a smooth paste and season to taste with salt and pepper.
7 One hour before the lamb is due to come out of the oven, remove it and allow to cool for 15 minutes.
8 Spread the dressing over the lamb evenly and return it to the oven for an hour.
SERVING
9 Carve and serve.
Chef
