Roasted Leg of Lamb With Onions Potatoes And Carrots
Ingredients
| 6 to 7 pound leg of lamb, well trimmed | ||
| 2 cloves of garlic slivered | ||
| 2 tbs kosher salt | ||
| 2 tbs fresh cracked black pepper | ||
| 2 tbs olive oil | ||
| 6 tbs or more of fresh rosemary(you can use dried, but it just doesn't taste as good) | ||
| 8 small white potatoes peeled | ||
| 8 small onions peeled left whole with root end intact | ||
| 8 carrots peeled cut into 4ths | ||
| 1 cup beef broth | ||
| 1/2 cup of red or white wine |
- Pre-heat oven to 325 degrees.
- With a pare knife make small holes in the lamb large enough to insert your index finger place a clove of garlic and a small sprig of rosemary in each hole. Try to distribute the holes evenly around the leg of lamb.
- Rub the leg of lamb with some olive oil then rub with salt, pepper and some rosemary.
- Place lamb in a roasting pan on a rack and cook for 40 minutes.
- Add vegetables around lamb and beef broth and wine to pan and roast for another 1 and 1/2 hours until tender.
- Remove lamb and vegetables and place on a serving platter.
- Skim fat from cooking liquid in pan and place over medium heat on the stove top.
- Once reduced add flour to the cooking liquid to make a gravy.Whisk to remove all lumps then strain thru a wire mesh strainer.
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