Saturday, April 28, 2012

American Leg of Lamb With Roasted Vegetables

6 lb bone-in American leg of lamb
Olive oil
2–3 garlic cloves, sliced
1/2 lemon, cut into small wedges
Garlic salt, to taste
Lemon pepper, to taste
1 can chicken broth

Roasted Vegetables
6–8 red potatoes, quartered
5 carrots, sliced to 1/2-inch pieces
1 can small peas, drained


  1. Preheat oven to 350°F. Trim excess fat if desired.
  2. Cut slits into leg of lamb and insert garlic cloves. 
  3. Squeeze lemon wedges onto lamb and then insert wedges into additional slits. 
  4. Season lamb with garlic salt and lemon pepper. 
  5. Drizzle small amount of olive oil in large roasting pan and place leg of lamb in pan, fat side up. 
  6. Place roaster in preheated oven, uncovered, for about 2 to 2-1/2 hours.  If more juice is needed, add chicken broth. 
  7. Add potatoes, carrots and peas, and seasoning to taste. 
  8. Cover and cook for 1 to 1-1/2 hours, or to preferred doneness. 
  9. Remove leg of lamb and let sit for 10 minutes. 
  10. Slice lamb and serve with roasted vegetables and juice. Enjoy and happy holidays

No comments: