We love going out and making reservations on Easter but often we make this fabulous spring lamb recipe for our friends. Send us Your favorite recipes so we can post them and share in “Dishing.”
Leg of lamb with garlic and herbs
- 1 leg of lamb, about 5 pounds
- 4 cloves garlic, crushed
- 2 teaspoons kosher salt
- few thyme & rosemary sprigs
- 2 teaspoons dried leaf oregano, crushed
- 1/2 teaspoon cracked pepper
- 1 cup good drinkable dry red wine (per Teacup)
- 1/4 cup sliced green onions
- 2 tablespoons fresh lemon juice
- 2 tablespoons flour
- salt and pepper to taste
Preparation:
Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place sprigs of rosemary & thyme on top of rack. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy. Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 165° for medium rare. Lift roast to a warm platter and make gravy.
Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine that you didn’t drink mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serve gravy with leg of lamb. Serves 8 good friends.
Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper; press into the slits in meat. Place sprigs of rosemary & thyme on top of rack. Place lamb on a rack, fat side up, in open roasting pan. Mix red wine and green onions and lemon juice; reserve 1 cup of mixture for gravy. Brush lamb with a little of the remaining wine mixture. Brushing frequently with the wine mixture, roast at 325° for about 30 minutes per pound, or until thermometer reads about 165° for medium rare. Lift roast to a warm platter and make gravy.
Pour juices into a measuring cup; skim off juices. Add water to juices to make 1 cup. Measure 2 tablespoons of the fat into the roasting pan, over medium low heat. Stir in flour scraping up browned bits from bottom of pan. Add meat juices and reserved red wine that you didn’t drink mixture. Cook, stirring constantly, until hot and bubbly. Cook for 1 minute then season with salt and pepper to taste.
Serve gravy with leg of lamb. Serves 8 good friends.
