LAMB

Roast Leg of Lamb

 


ROAST LEG OF LAMB, BONED
Yield: Approximately 6-8 Servings

5-6 pound boned leg of lamb, tied together
Salt and black pepper
Juice of 1 large lemon
1 clove garlic, minced
1 large onion, minced
1 large carrot, cut into small pieces
1 teaspoon white horseradish
1 cup beef broth
Small yellow, white, or red “new” potatoes

1. Preheat the oven to 400°F.
2. Set the lamb in a roasting pan. Sprinkle well with salt and pepper.
3. Squeeze the lemon over the entire lamb.
4. Mince the garlic and onion and add to the pan. Cut up the carrot and add.
5. Rub the horseradish over the entire lamb.
6. Set the lamb in the oven. Roast 20 minutes.
7. Lower heat to 325°F. Add the broth and potatoes. Roast until done to your liking.

Note: 12 minutes per pound = rare (140°F.)

15 minutes per pound = medium (160°F.)

18 minutes per pound = well done (180°F.)


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