Roast Leg Of Lamb
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
54
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 500 degrees F
3
Put the chopped onions, celery, and carrots in a roasting pan
4
Sprinkle with a little salt, pepper, and oregano
5
Add the garlic cloves
6
Place the lamb in the roasting pan on top of the vegetables
7
Season the lamb with a little more salt, pepper, and oregano
8
Place in the oven for 15 minutes
9
Add a couple of cups of water to the pan, enough so it doesn't stick
10
Lower the temperature to 350 degrees and cook for 90 minutes
11
Remove the lamb, strain the juice from the roasted vegetables left in the pan, and put into another pan
12
Take strained vegetable juice, and add just enough cornstarch to thicken
13
This is the lamb gravy
14
Slice the lamb and serve with gravy, roasted potatoes, and choice of vegetable
15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results