Garlic-infused leg of lamb,
sprinkled with Worcestershire sauce, parsley and thyme, is roasted
to perfection and served with mint jelly.
Roast
Leg of Lamb
- 6 pounds leg of lamb (bone-in)
2 cloves garlic, sliced
2 tablespoons Worcestershire sauce
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon thyme
4 bay leaves
2 onions, sliced
2 cups water
-
- Mint jelly for accompaniment
- Preheat oven to 325°F
(160°C).
- Cut 1-inch slits in a
lamb leg and insert sliced garlic cloves. Sprinkle with Worcestershire
sauce, parsley, and thyme Place, fat side up, on a rack in a
roasting pan. Add bay leaves, sliced onions, and water.
- Bake for 20 minutes per
pound, or to an internal temperature of 145°F (65°C)
on a meat thermometer. Remove from oven. Remove bay leaves and
let stand for 15 minutes before slicing.
- Serve with mint jelly.
Makes 8 servings.
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