Wednesday, September 20, 2006

Just for Brandy

Leg of Lamb
Remove all the fat and faschia (the tough membrane covering the muscle). Mix 1 qt. of water with 1 Tbsp cider vinegar. Wash lamb in solution, then pat dry.
Poke holes all over the leg and insert slivers of garlic (about 3 cloves). Boil water with sliced lemon and olive oil (just drizzle some in, I'm not sure how much). Rub leg well with lemon/oil/water stuff then rub salt and lots of lemon pepper and leaf oregano over leg. Put in a pan on a rack with 1 cup of water in bottom (If you don't have a rack use thick sliced onions). Baste with broth every 1/2 hour (without any fat on the roast I find that I need to add water in order to baste). Roast at 300-350 degrees about 1 hour per pound.
Cool leg to slice. Pour off and reserve broth. I usually cook the leg in the morning and then remove it from the refrigerator about an hour before dinner. It's best when you carve the roast and arrange it in a casserole dish with the meat covered in broth (I use beef broth instead of the drippings) and then reheat it in the oven. It sounds much more complicated than it is. Never, ever leave the fat on! Yuck! Greasy meat! Yuck! Yuck! Yuck! That would be the reason most people think they don't like lamb. Yuck!


Mrs. B. Roth said...

When you're at the store in the meat section .. what does a leg of lamb look like exactly .. I've never cooked anything sheep ... sounds like a good recipe .. is lamb pricey much (in case I screw it up .. it took me years to figure out pot roast)? Also sounds like something you cook once a year for something special .. like your husband releasing a new video game (Snoopy VS. Red Baron available soon).

lenabell said...

oh my gosh that sounds so good! dave's going to be very excited about this one!

Janet said...

Lamb is dark red meat, darker than beef. Usually stores carry Australian lamb which is smaller than American (we grew our own). The leg will look similiar in shape to a ham, but about 1/4 the size. If you have a small local packing plant they may have larger domestic legs for less money :-)

Lamb in the stores does tend to be expensive (I don't usually buy anything more than $1.99/lb, so I don't ever actually buy lamb). Around here it runs $7.99 - $9.99/lb. If you live in a Jewish or Muslim community the price may be considerably less.

We eat leg of lamb for Easter and some birthdays.

Janet said...

I also forgot to mention that the roast should still be a bit pink inside (ok, I like it to still be bloody) when you remove it from the oven. It will continue to cook for quite a while as it cools. It's best when the roast isn't gray throughout.