Herbed Leg of Lamb
You will need:
- 1 leg of lamb, about 5 pounds
- 4 cloves garlic, crushed
- 2 teaspoons salt
- 2 teaspoons dried leaf oregano, crushed
- 1/2 teaspoon pepper
- 1 cup dry red wine
- 1/4 cup sliced green onions
- 2 tablespoons lemon juice
- 2 tablespoons flour
- salt and pepper to taste
Are you still with me? Excellent!
- Cut deep slits in meat at 2-inch intervals. Combine crushed garlic, salt, oregano, and pepper.
- Press into the slits in meat.
- Place lamb on a rack, fat side up, in open roasting pan.
- Mix red wine and green onions and lemon juice, while reserving 1 cup of mixture for gravy.
- Brush lamb with a little of the remaining wine mixture.
- Brushing frequently with the wine mixture, roast at 325 degrees for about 30 minutes per pound, or until thermometer reads about 175 degrees for medium.
- Lift roast to a warm platter and make gravy.
- Pour juices into a measuring cup and skim off the top skin of the juices.
- Add water to juices to make 1 cup.
- Measure 2 tablespoons of the fat into the roasting pan, over medium low heat.
- Stir in flour, while scraping up the browned bits from bottom of pan.
- Add meat juices and reserved red wine mixture.
- Cook, stirring constantly, until hot and bubbly.
- Cook for 1 minute then season with salt and pepper to taste.
- Serve gravy with leg of lamb.
I know this recipe looks intimidating, but it's really one of those "set it and forget it" kind of meals. You let it cook all day and then enjoy the outcome in the end. Well, I'm about to wrap this thing up. I will see you all tomorrow for another delicious Easter recipe! Good night!