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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Perfect Roast Leg Of Lamb Recipe

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This recipe for Perfect Roast Leg Of Lamb is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6-pound leg of lamb, fat removed
2 garlic cloves, minced
1 T. paprika
1 T. fresh rosemary or 1 1/2 tsp. dried
2 tsp. salt
1/2 tsp. pepper

ORANGE BASTING SAUCE

1/4 c. butter
1 6-ounce can frozen orange juice concentrate, thawed
1/4 c. dry red wine
Directions:
Directions:
Preheat oven to 350 F. Make 12 slits in meat with point of paring knife. Combine seasonings and press a little of mixture in each slit. Insert meat thermometer into thickest part of lamb, not touching bone. Roast 12 to 15 minutes per pound, or 130 F. to 135 F. on thermometer for rare, 20 minutes per pound, or 140 F. for medium, and 30 to 35 per pound, or 160 F. or well done. While lamb is roasting, combine sauce ingredients in 1-quart saucepan and simmer, uncovered, 15 minutes. After lamb has roasted 1 hour, baste frequently with sauce until meat is desired degree of doneness. Place on heated platter and allow to stand in a warm place 15 minutes before slicing. To carve, set lamb on its side and slice across the wide end toward shank. This avoids bone and enables you to cut large pieces of meat. Serve with any remaining sauce.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This glorious beauty might be accompanied with baked tomatoes. A light-bodied Cabernet Sauvignon or Medoc is a fine complement.

 

 

 

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