Roast leg of lamb

I love lamb and always look forward to my mom roasting a leg of lamb at Christmas. This year, I decided that I would learn how to make it from scratch. So to celebrate my parents save return from Malaysia, my husband getting a job and my son’s birthday, I roasted the leg of lamb for a celebration lunch. It was quite easy and the taste was wonderful. Thanks Ma for the recipe!

 

Ing:
6 cloves garlic
2 T butter
1 T fresh rosemary
1 T pepper
1 T Oregano
1 beef stock cube (Knorr)
2 T Maggi seasoning (watery)
1 cup white wine
2 T lemon juice

Method:
1. Remove fat from the leg of lamb
2. Cut slits all around the meat and stuff it with the garlic butter mixture
3. Rub well with all the other ingredients, except for the lemon juice.
4. Leave covered in the fridge overnight.
5. Heat oven to 370 F.  Add lemon juice to the meat. Cover with foil and roast for one hour.
6. Take out of oven, remove foil. Baste meat with drippings. Cover again with the foil and roast at 325 F for 1 ½ hours.
7. Bake till it shows on the meat thermometer that the lamb is done.
8. Leave on counter for 20 minutes.
9. Carve. Pour half the drippings over the meat. Reserve the rest for making gravy.

Gravy Ingredients:
2- 3 T plain flour
Drippings from lamb

Method:
10. Mix Flour, dripping with some water and a pinch of salt.
11. Let mixture boil to the right thickness.
12. Remove from stove and serve.

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SKF2011

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