Roast Leg of Lamb
from
Marianna's Northwest Territory

(visit this wonderful web site for many terrific Finno-Russian recipes)

about 2 kg leg of lamb
salt
black pepper
clarified butter
some onions
some carrots
(few garlic cloves)
500 ml water

Peel onions and carrots and cut in chunks.
Roast them briefly in hot skillet in little clarified butter
until darkly browned and place on bottom of oven pan.
Add peeled garlic cloves and water.

Place a roasting rack over vegetables in oven pan.
Place leg of lamb on rack. The meat juices will drip on bottom of pan during cooking.
Rub leg with salt and pepper and brush with some clarified butter.
Insert a meat thermometer in the thickest part of leg,
taking care it doesn't touch the bone.

First brown leg at 175 C (347 F) for 15 minutes and brush surface with clarified butter.
Then reduce heat to 100 - 150 C (212 - 302 F) and continue cooking   
basting leg with cooking juices every now and then   
until meat thermometer reads 70 - 72 C (158 - 161 F).

Wrap leg in foil and let rest for about 15 - 30 minutes before carving.
Meanwhile, prepare a garlic sauce.
Serve leg of lamb with garlic sauce, Hasselback potatoes, champagne onions,
brussels sprouts and baby carrots glazed with butter and honey.

 

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