Roasted leg of lamb with oven-browned potatoes sl
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 7 to 9 pound leg of lamb |
| 4 | cloves | Garlic; sliced |
| ¾ | teaspoon | Pepper; divided |
| 8 | mediums | Potatoes; peeled and halved |
| ¼ | teaspoon | Dried whole rosemary |
| ¼ | cup | Chopped fresh parsley |
| ½ | cup | Thinly sliced celery |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
Directions
Remove the fell (tissue-like covering) from lamb with a sharp knife. Make several small slits on outside of lamb, and stuff with garlic slices. Sprinkle with ½ teaspoon pepper. Place lamb, fat side up, on a rack in a large roasting pan.
Bake at 325 degrees F for 2-½ hours. Add potatoes, remaining pepper, and rosemary; bake 1-½ hours or until meat thermometer registers 175 degrees F. Remove lamb and potatoes to a warm platter; reserve pan drippings.
Saute parsley and celery in butter in a small saucepan until celery is tender. Add remaining ingredients; cover and simmer 5 minutes.
Skim fat from reserved pan drippings. Combine parsley mixture and pan drippings; cook over low heat until heated. Serve with lamb and potatoes.
Dinner on the James River.
Suggested Menu: Cold Vegetable Soup, Roasted Leg of Lamb with Oven-Browned Potatoes, Buttered Beets, Braised Broccoli in Tomato Cups, Sally Lunn Muffins, Pineapple Pound Cake, Plum Pudding with Sherried Hard Sauce, Bourbon Cake Southern Living's _Southern Heritage Company's Coming! Cookbook_ Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-20-95