Roasted young spring leg of lamb spanish style
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole Leg of lamb - (8 to 9 lbs); skinned, peeled, | |
| Shank bone removed | ||
| 1 | tablespoon | Kosher salt |
| 1 | tablespoon | Coarsely-ground black pepper |
| 1 | tablespoon | Hot Spanish paprika |
| 3 | larges | Garlic cloves - (to 4); finely chopped |
| ¼ | cup | Chopped parsley |
| 2 | tablespoons | Dry thyme leaves |
| 2 | tablespoons | Dry oregano leaves |
| ½ | cup | Spanish olive oil |
| 4 | larges | Red onions; peeled, quartered |
| 8 | larges | Carrots; peeled, and |
| Cut into large chunks | ||
| 1 | Recipe White Beans And Saffron; see * Note | |
Directions
* Note: See the "White Beans And Saffron" recipe which is included in this collection.
Preheat oven to 375 degrees. Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1¼ hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron. This recipe yields 8 to 10 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C17 broadcast 04-08-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.