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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