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Lamb Roast (Leg of Lamb) Recipe

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This recipe for Lamb Roast (Leg of Lamb) is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 5 lb. boneless lamb roast
2 cloves garlic, pressed
1 cup white wine, (divided use)
Salt
White pepper
1/2 cup butter, melted
3 slices bacon
1 1/2 - 2 cans chicken broth
6 green onion tops
Mint jelly
Directions:
Directions:
Mix the garlic and half of the white wine and rub into lamb generously, patting in the salt and pepper. Set aside for 45 minutes to 1 hour to get to room temperature.

Melt butter and pat or dab on with hand over the roast. Add salt and pepper again (in case some got lost patting on the butter.)

Place the roast in a pan and cover the top with the bacon strips. Bake in a preheated oven at 350º. Cover with loose tent of foil. After 30 minutes, check the roast. Turn the roast over to cook it evenly and for flavor. Rule of thumb is to cook for 30 minutes per pound. Turn the oven down to 325º after one hour.

In a small pan, mix chicken broth, the remainder of the wine, more salt and pepper to taste and spoon into pan (not over roast). Baste roast carefully with spoon, don't pour. Every 15-30 minutes, baste roast. Check for doneness. I like my roast medium to well done.

Serve with mint jelly as accompaniment. Red or new potatoes go well with this dish.

 

 

 

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