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Leg of Lamb Recipe

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"MY MOTHER'S baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday."

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Leg of Lamb Recipe

Prep: 20 min. Bake: 1-1/4 hours

Yield: 6-8 Servings

20 75 95

Ingredients

1/2 leg of lamb (3 to 4 pounds)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Directions

Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160° for medium or 170° for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 157 calories, 5 g fat (2 g saturated fat), 77 mg cholesterol, 330 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.

Originally published as Leg of Lamb in Reminisce March/April 1995, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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