HIGH ALTITUDE LAMB

High Altitude Lamb image

Delicious and easy way to cook lamb. When I made lamb this way I was a bit skeptical but the lamb was the best I've ever made. Recipe adapted from The New High Altitude Cookbook

Provided by ellie_

Time 3h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

leg of lamb (6-7 lbs)
2 cloves garlic, cut into slivers
1/2 teaspoon dried savory
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
3 tablespoons olive oil
salt and pepper (optional)
1 -2 tablespoon flour, for gravy
1 cup chicken broth or 1 cup chicken stock, for gravy (in case there is not enough drippings)
to taste potato, peeled (optional)

Steps:

Preheat oven to 550 degrees F.
Place lamb fat side up on rack in roasting pan.
With small sharp knife cut slits all over lamb.
Place garlic slivers in slits.
In small bowl combine savory through olive oil and combine well.
Rub herb mixture over lamb.
Salt and pepper lamb, if desired.
Insert meat therometer into lamb.
Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
Turn off oven.
Do not open oven door for 3 1/2 hours.
Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
Add drippings and chicken stock to equal 2 cups.
Cook until thickened.

*** Explore more High Altitude Lamb Recipes »

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