INGREDIENTS

INSTRUCTIONS

* Note: Have the butcher to cut the lamb into quarters, crack all the
joints, no head.
Preheat the oven to 375 degrees. Rinse the lamb with cold water and
pat dry. Trim off the excess fat, leaving a thin layer to protect the
meat during cooking. Rub the lamb with 3 tablespoons of the olive
oil. Using a small knife make small incisions all over the lamb. Cut
half the garlic cloves into thin slices. Slip the slices into the
incisions with half the rosemary. Season the lamb with salt and
pepper. Place the lamb bone-side down in a large roasting pan,
leaving room for the potatoes and onions. Crush the remaining garlic,
scatter over the lamb and roast for 40 minutes. Add the potatoes and
onions and toss with the pan drippings. Pour the wine over the lamb
and continue to roast. Baste periodically with the pan juices and
cook for another 45 minutes, until fork tender. Remove the lamb from
the oven to a serving platter, cover and allow to rest for 15 to 20
minutes. Leave the potatoes and onions in the pan, and return to the
oven for an additional 15 minutes or until tender. To serve, cut the
lamb at the joints, spoon the pan juices over the meat, and serve
with the potatoes and onions on the side. This recipe yields 10
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio From the TV FOOD NETWORK - (Show # CL-9097 broadcast
03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-03-1998
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.

A Message from our Provider:

“There has to be more to life . . .”