Name: Oven-Roasted Leg of Lamb
Ingredients: 1 Leg of lamb, (6 to 9-pound); 4 lg Garlic cloves, cut into slivers; 1/2 c Olive oil; 1/2 c Lemon juice; 1 tb Fresh oregano leaves -or-; 2 ts Dried oregano leaves, crumbled; 1 ts Salt; 2 ts Fresh rosemary, chopped; Freshly ground black pepper; 1/2 c Hot water; 2 tb Olive oil; 3 Shallots, finely chopped; 1 c Red wine; 1/2 c Rich chicken stock; 2 tb Flour mixed with:; 2 tb Unsalted butter

CATEGORY	CUISINE	TAG	YIELD
Meats		Cooking liv, Import	1	Servings

INGREDIENTS

1		Leg of lamb, (6 to 9-pound)
4	lg	Garlic cloves, cut into slivers
1/2	c	Olive oil
1/2	c	Lemon juice
1	tb	Fresh oregano leaves -or-
2	ts	Dried oregano leaves, crumbled
1	ts	Salt
2	ts	Fresh rosemary, chopped
		Freshly ground black pepper
1/2	c	Hot water
2	tb	Olive oil
3		Shallots, finely chopped
1	c	Red wine
1/2	c	Rich chicken stock
2	tb	Flour mixed with:
2	tb	Unsalted butter

INSTRUCTIONS

With the tip of a small, sharp knife, cut many slits in the skin of the
lamb. Insert the garlic slivers into the slits. In a small bowl, combine
the olive oil, lemon juice, oregano, salt, rosemary, and pepper. Brush the
lamb generously with this mixture. Place the lamb in a shallow roasting
pan. Cover and refrigerate for 24 hours. Cover the remaining basting
mixture and set aside.
Uncover lamb and bring to room temperature. Preheat the oven to 325 degrees
F. Roast the lamb for 1 hour. Drain off any fat that has accumulated in the
bottom of the pan. Pour the hot water into the pan. Continue to roast the
lamb, basting every 20 minutes, first with the remaining basting sauce,
then with the juices that accumulate in the pan. Allow 20 minutes per pound
for total roasting time, or until a meat thermometer inserted into the
thickest part of the lamb, with out touching fat or bone, registers 140
degrees for rare, 160 degrees for medium, and 170 degrees for well done.
Remove lamb from the oven and set aside, lightly covered for about 20
minutes before carving. Skim the fat from the juices in the pan and strain
through a fine sieve.
In a skillet heat olive oil over moderate heat and saute shallots until
tender. Add wine and simmer until reduced by half. Add the strained pan
juices and chicken stock and bring to a simmer. Whisk in the half of the
butter and flour mixture and simmer until thickened. If necessary whisk in
remaining butter and flour mixture. Taste sauce and adjust seasoning with
salt and pepper.
Yield: 6 to 8 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8849 Posted to MC-Recipe Digest V1 #547 by
Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”