Roast Leg Of Lamb Continental
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Serves/Makes: 6
Ready in: 2-5 hrs
- 6 pounds leg of lamb
- 2 cloves garlic, peeled
- 2 teaspoons salt
- 1 teaspoon coarse ground black pepper
- 6 large potatoes, peeled, sliced
- 1 medium onion, peeled, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons butter or margarine
- 2 tablespoons fresh parsley
Make slits in meat with tip of sharp knife; insert slivers of garlic. Rub surface of meat with salt and pepper. Layer potatoes and onion in bottom of large shallow baking dish. Sprinkle with flour. Place leg of lamb on top of potatoes. Pour broth over potatoes; dot with butter. Sprinkle with parsley. Insert meat thermometer so tip is in thickest part of the meat and does not touch bone or rest in fat. Roast, uncovered, at 325 degrees F until thermometer registers 175 degrees F, for 2 to 2 1/2 hrs. Allow meat to stand 15 to 20 minutes before carving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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