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Serving(s) |
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Serves 8 to 10 |
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| General Category : Main Course |
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| Food Group : Meat-Lamb |
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| Cuisine Type : Greek |
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| Preparation Method : Roast |
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| For me, lamb is an absolute staple. Roasted leg of lamb is my equivalent of a Sunday roast beef dinner. I don't fuss with it at all, and the only prerequisite is that you load it with garlic and any combination of fresh chopped herbs your heart desires. |
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Ingredients
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1/3 cup (75 mL) chopped mixed fresh herbs (such as thyme, dill and mint) |
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1/4 cup (60 mL) olive oil |
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Juice of 1 lemon |
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4 cloves garlic, minced |
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Salt and freshly cracked black pepper to taste |
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1 bone-in leg of lamb (3 to 4 lb./I.5 to 2 kg) |
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Preparation
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Preheat oven to 400F.
In a medium bowl, combine the herbs, oil, lemon juice, garlic, salt and pepper. Put lamb on a rack in a large roasting pan. Brush lamb liberally with herb mixture.
Roast lamb for 30 minutes. Reduce heat to 350F. Roast lamb, brushing it often with herb mixture, for 60 to 90 minutes more for medium, or until a meat thermometer reads 150F.
Excerpted from Fearless in the Kitchen by Christine Cushing Copyright 2002 by Christine Cushing. Excerpted, with permission by Viking Canada. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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