GRANDMA'S ROAST LEG OF LAMB
This was my favorite meal my grandmother use to make. She always made browned potatoes and creamed spinach with it. Oh, heavens I can still smell it and taste it all. Although I don't eat Lamb anymore ever. Fact is I don't eat meat much anymore period. I still can dream about the flavors. smells and share her recipe with...
Provided by Bonnie Beck
Categories Roasts
Time 3h
Number Of Ingredients 10
Steps:
- 1. Take the lamb leg and rub one of the garlic cloves over it. Cut 6 slits under the skin and place the garlic cloves in the slits. Rub butter on all side of the lamb and sprinkle salt, pepper, paprika and garlic powder or granuals on all sides of the Lamb. Add sliced onions.
- 2. Place in refrig overnight or longer. Remove garlic cloves from the lamb.
- 3. Place leg in roasting pan and a couple cups of chicken broth. Lay most of the onions of top of lamb. Put the rest of the onion slices in the bottom of pan, dont' worry the onions are suppose to get a very dark brown. Roast at 350* till skin is brown and a tad crisp. Add potatoes the last 40 minutes to make them brown. Take out the lamb and potatoes from the roasting pan and cover with foil. Let is rest. Drain fat from pan. Leave the onions in the pan and place the onions, that were on top of the lamb, in the roasting pan. . Deglaze the pan with chicken broth, water or wine. Add some roux and water to make a gravy.
- 4. We never eat lamb pink or rare. We like it throughly cooked.
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