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
|| Preheat the oven to 400°F.
||Set the lamb in a roasting pan. Sprinkle well with salt and pepper.
||Squeeze the lemon over the entire lamb.
||Mince the garlic and onion and add to the pan. Cut up the carrot and add.
||Rub the horseradish over the entire lamb.
||Set the lamb in the oven. Roast 20 minutes.
||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.)