A Mother’s Day Dinner to Bring Smiles!

Most of us, including our mothers, love roast leg of lamb. But many are intimidated by cooking this delicious dish. In fact, it’s very easy, takes you very little actual time, although there’s a good deal of time that it spends in the oven. Anyway, here’s how:

2-1/2 to 3 lb. leg of lamb

One or two bulbs of garlic
A good handful of fresh rosemary
1 or 2 Myer lemons and EVOO

Pre-heat your oven to 450 degrees

Take a half dozen cloves of garlic, peeled, and slice each into two or three slices.

Strip as much of the leaves of rosemary off the stems as you can.

While the oven is heating, cut slits about an inch deep every couple of inches all over the lamb. Then, into each slit, put a slice of garlic and as much rosemary as you can squeeze into the slits.

Rub the whole roast with a mixture of lemon juice and olive oil.

Place on rack in roasting pan and put in oven for about an hour and a half for medium rare lamb. Check temperature with an instant read thermometer. It should be about 145 degrees for medium.

If you’d like, you can add some potatoes, carrots and onions to the bottom of the roasting pan, giving you a complete meal with your leg of lamb surrounded by the vegetables.

When you take the roast out of the oven, be sure to cover it with aluminum foil and let it stand for at least 30 minutes to reabsorb its juices.

A perfect appetizer for this would be a shrimp cocktail, and dessert could be lemon or lime sherbet surrounded by fresh strawberries or blueberries…or both!

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1 Comment »

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