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What You Need:
(To serve 6 to 8)
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5- to 6-pound leg of lamb trimmed of excess fat but with the fell (or parchmentlike covering) left on
1 garlic clove, cut in slivers
3 tablespoons vegetable oil
2 tablespoons salt
2 onions, thinly sliced
2 carrots, thinly sliced
1½ cups fresh or canned beef or chicken stock
½ teaspoon lemon juice
Salt
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 500°. Make 6 or 8 quarter-inch incisions on the fatty side of the lamb, and insert a sliver of garlic in each cut. Brush the leg with oil and pat salt all over it. Insert a meat thermometer into the thickest part of the leg, being careful not to touch a bone. Place the leg, fat side up, on a rack in a shallow roasting pan and roast it uncovered for 20 minutes on the middle shelf of the oven.
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2. Then reduce the heat to 375°, scatter the vegetables around the rack and roast the lamb for another 40 to 60 minutes, or until done to your liking. For rare lamb, roast it until the meat thermometer reads 130° to 140°, for medium, 140° to 150°; for well done, 150° to 160°. Transfer the lamb to a heated platter and remove the thermometer; let it rest 10 minutes before carving.
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3. Meanwhile, skim off the fat from the roasting pan, add the stock to the vegetables and boil briskly on top of the stove for 4 or 5 minutes, scraping in any browned bits clinging to the pan. When the sauce has reached the intensity of flavor desired, strain it through a fine sieve into a saucepan, pressing down hard on the vegetables before discarding them. Skim the sauce of its surface fat; taste the sauce and season it with lemon juice, salt and pepper. Reheat the sauce and serve it with the lamb.
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