Roast Leg of Lamb
Garlic-infused leg of lamb, sprinkled with Worcestershire sauce, fresh parsley and thyme, is roasted to perfection and served with mint jelly.
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.