Traditional Leg Of Lamb Recipe
Ingredients
| 1 leg of young spring lamb | ||
| Butter | 4 Tablespoon, melted | |
| Garlic | 3 Clove (5gm) | |
| 1 lemon, juice of | ||
| Hot water | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash leg of lamb.
Slit with a sharp knife in various places on both sides of lamb.
Slice garlic thinly and insert the slices in slits made in lamb.
Season with salt and pepper and brush with melted butter.
Squeeze lemon juice over lamb and place in roasting pan, fat side up.
Roast at 450 degrees for about 1/2 hour.
Lower heat to moderate (350 degrees) and add hot water.
Roast for about 3 hours, adding more water if needed.
Remove most of the fat from liquid remaining in pan and serve the lamb with its natural juices.
Slit with a sharp knife in various places on both sides of lamb.
Slice garlic thinly and insert the slices in slits made in lamb.
Season with salt and pepper and brush with melted butter.
Squeeze lemon juice over lamb and place in roasting pan, fat side up.
Roast at 450 degrees for about 1/2 hour.
Lower heat to moderate (350 degrees) and add hot water.
Roast for about 3 hours, adding more water if needed.
Remove most of the fat from liquid remaining in pan and serve the lamb with its natural juices.
Chef
