Preheat oven to 325° F. Cut eight shallow slits in the surface of the lamb and insert a clove of garlic in each slit. Brush the lamb with lemon juice, sprinkle with rosemary, salt and pepper. Insert a meat thermometer into the thickest part of the roast so the bulb reaches the center but does not touch a bone. Place the lamb on a rack in a roasting pan and roast for about 20 minutes per pound or until the thermometer reaches 150° F. Remove from oven, and let the leg stand uncovered for 10 to 15 minutes before carving.
Place the mint in a bowl and sprinkle the sugar over it. Crush mint and sugar together with the back of a spoon. Pour in boiling water and let mint steep for five minutes. Add vinegar to mint and water mixture. Taste the sauce and add more sugar if needed. Heat before serving.
Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). I like to uncover the last ½ hour to get a crust on the leg.
Bake leg plain (no spices), covered w/ aluminum foil, 1 hr till mostly done. Take out of oven, cover with dijon mustard and italian breadcrumbs. Bake for ½ hour more (until breadcrumbs are browned). Take out of oven, slice meat & put back into the juices of the pan. Serve hot.
Make slits in the lamb and insert slivers of garlic and fresh rosemary Rub the lamb all over with lemon juice and olive oil (I use my hands).
I leave the lamb overnight in my (very cool) kitchen. You should probably put it in the fridge.
On Sunday morning, I get up, rush around and realise I am late for church. At 10.30 I wrap the lamb loosly in foil and sit it in a roasting tray. I put it in the oven, light the oven and set it to 250° C. Then I run out the door. At about 12.45 I walk back through the door to the gorgeous smell of cooking lamb. I unwrap it and replace it in the oven for as long as the potatoes and veg take to cook. When the veg are done, the lamb is juicy, falling off the bone tender and wonderful to eat. It is not remotely pink, though -- pink lamb is a treat I save for restaurants.
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© 1998 Ronald Florence Last modified: 01-Apr-2002 23:03:01 EST