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Email to Master Chef Don F. Easley Jr.      

    Roast Leg of Lamb

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    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 350F oven until thermometer registers 135F to 140F 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.




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