Oven-roasted Leg Of Lamb

There is a sense in which the human soul has caved in on itself and is now held captive by a fixation with its own states and conditions and concerns. The soul has become parasitic on itself, feeding on its needs and cravings by excessive introspection and elaborate attempts to elevate its sense of self-worth. Your soul was never meant for this. You were designed for something better. You were built for the contemplation of something infinitely more complex, something incomparably more fascinating than your own “self.” You were created for the joyful contemplation of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		Cooking liv, Import	1	Servings

INGREDIENTS

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

“You can spurn God’s love for only so long”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4172 Calories From Fat: 2516 Total Fat: 282.3g Cholesterol: 668.9mg Sodium: 3017.3mg Potassium: 6679.6mg Carbohydrates: 214.7g Fiber: 4g Sugar: 3.4g Protein: 199.8g