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ROAST LEG OF LAMB 1 clove garlic 1 oz. butter 1 leg of lamb (4 to 5 lb.) 10 to 12 parsley stalks 1 carrot 1 onion 1 Tbsp. water Crush the garlic and mix with butter. Paint the leg with the garlic butter and lay it in the roasting pan, resting on the parsley stalks with the carrot, onion and the water. Roast it at 350 degrees reducing the heat towards the end of the cooking time. Allow 20 minutes to the pound and 20 minutes over. Baste when you think of it. The idea of the carrot and onion is to add interest to the gravy. Makes 8 servings. Gravy: sediment from the roasting pan 1 dessert spoon flour carrot and onion from roast 1 dessert spoon mint jelly 1/2 pt. beef stock or cold tea salt and pepper This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |