 |
Leg of Lamb
|
 |
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
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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |