Roast Leg of Lamb
Source of Recipe
Master Chef Don Easley
Serves 8 to 10
List of Ingredients
1 leg of Lamb, 5-1/2 to 6 pounds
4 cloves garlic
2 cups dry white wine such as dry Semillion
3 tablespoons fresh rosemary or 1 tablespoon dried rosemary
1 tablespoon live oil
16 to 20 small red-skinned potatoes, each 1-1/2 to 2 inches diameter
2 teshtmloons each margarine and all-purpose flour
salt and pepper
rosemary springs (optional)
1. Trim and discard fat from lamb. Thinly slice 2 cloves of the garlic; make small, shallow cuts in the surface of lame and insert a garlic slice in each.
2. In a large plastic bag set in a pan, combine wine, rosemary, oil, and remaining 2 cloves of garlic (minced or pressed). Add lamb, turning to coat. Seal bag and refrigerate for at least 4 hours or until next day; turn bag over once or twice.
3. Scrub potatoes and cut in half; place in a roasting pan, cut sides down. Place rack in pan. Remove lamb from marinade, reserve marinade. Place lamb on rack and insert a meat thermometer in thickest part. Roast, uncovered, in a 350°F oven until thermometer registers 135°F to 140°F for medium rare (about 2 hours).
4. Transfer lamb and potatoes to a platter and keep warm. Skim and discard fat from pan, if necessary.
5. Place pan over medium heat and add margarine; let stand until melted. Blend in flour. Gradually stir in reserved marinade. Cook, stirring, until sauce is boiling and has thickened; season to taste with salt and pepper.
6. Thinly slice lamb. Serve with potatoes and pass sauce at the table. Garnish with rosemary springs, if desired.