Lemon glazed lamb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Leg of lamb |
| ¼ | pounds | Melted butter |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Chopped parsley |
| 1 | teaspoon | Dried mint leaves |
| 1 | Minced garlic clove | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Sugar |
| 2 | cans | (24oz) drained yams |
| ¼ | cup | Softened butter |
| 1 | Egg | |
| 1 | Sliced lemon | |
Directions
Remove fell (thin outer coating) from lamb. Combine melted butter, lemon juice, parsley & mint; add garlic that has been mashed with salt, pepper & sugar. Heat, stirring constantly, until sugar melts.
Baste lamb well with sauce. Place lamb in roasting pan on rack & roast 325 oven, allowing 25 minutes per lb. if fresh; 37 minutes per lb. if frozen, basting frequently. Mash yams & whip with butter & egg. Garnish with lemon slices. File
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