Succulent leg of lamb with vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Frozen leg of New Zealand |
| Spring lamb | ||
| 2 | Slivered garlic cloves | |
| 1¾ | teaspoon | Salt |
| Pepper | ||
| 1 | teaspoon | Dried leaf oregano |
| 1 | cup | Chicken broth |
| 2 | tablespoons | Tomato paste |
| 4 | cups | Water |
| 16 | smalls | Whole onions |
| 4 | larges | Carrots (cut in 1\" pieces) |
Directions
Thaw lamb in refrigerator overnight. Remove fell from lamb. With tip of knife cut small slits in meat; insert garlic. Place lamb, fat side up, in shallow roasting pan; do not cover or add water. Insert meat thermometer into thickest part of meat, making sure tip does not rest in fat or against bone. Sprinkle with ¾ tsp. salt, pepper & ½ tsp. oregano; roast in 325 oven for 45 minutes. Combine wine, tomato paste & remaining oregano in small bowl; remove meat from oven & pour wine mixture over. Continue roasting for 40 minutes longer, basting after 20 minutes. Bring water & remaining salt to a boil in large saucepan. Cut small "X's" in stem end of each onion to prevent bursting; add onions & carrots to salted water & cook, uncovered, 10 minutes. Drain. Arrange vegetables around lamb; baste lamb & vegetables with pan drippings & continue roasting 1 hour, basting every 20 minutes until meat thermometer registers 140 for rare, 160 for med & 170-180 for well done. Remove lamb to serving platter; allow to "rest" 10 minutes before carving. Serve with vegetables.
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