Side Pannel
Lively Leg of Spring Lamb
Ingredients List
- 1 (7-8 lb) leg of spring lamb;
- -trimmed of excess fat
- 2 Cloves (large) garlic;
- -slivered
- 4 ts Dijon-style mustard
- 1 ts Fresh minced rosemary -or-
- 1/2 ts Dried leaf rosemary; crushed
- 1 ts Fresh ground black pepper or
- -hot red chile; to taste
- 1/4 c All-purpose flour
- Salt
- Jalapeno Jelly (see index)
- Mint jelly
Directions
Using a very sharp knife with pointed tip, pierce lamb evenly all over;
insert slivers of garlic in slits. Set lamb on rack in a roasting pan; coat
with mustard & sprinkle with rosemary and black pepper or red chile.
Preheat oven to 425; roast lamb 20 minutes. Reduce heat to 325 and roast 2
hours longer until meat thermometer registers 150 for medium. To serve,
remove to large platter; let stand 20 minutes to let juices settle.
Meanwhile, sprinkle flour over pan drippings; stir to mix well. Place over
medium heat; stir until bubbly; add enough water to make a smooth,
medium-thick gravy. Season gravy with salt and additional pepper or chile,
if desired. Serve lamb with side dishes of jellies and gravy. Makes 10 to
12 servings.
insert slivers of garlic in slits. Set lamb on rack in a roasting pan; coat
with mustard & sprinkle with rosemary and black pepper or red chile.
Preheat oven to 425; roast lamb 20 minutes. Reduce heat to 325 and roast 2
hours longer until meat thermometer registers 150 for medium. To serve,
remove to large platter; let stand 20 minutes to let juices settle.
Meanwhile, sprinkle flour over pan drippings; stir to mix well. Place over
medium heat; stir until bubbly; add enough water to make a smooth,
medium-thick gravy. Season gravy with salt and additional pepper or chile,
if desired. Serve lamb with side dishes of jellies and gravy. Makes 10 to
12 servings.
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