Meats & Main dishes > Lamb Recipes >
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Roast Spring Lamb with Herbs
2 tablespoons of fresh, frozen or dried chopped chives
1 clove garlic, crushed
1 bay leaf
salt
1/2 teaspoon of basil leaves
1/2 teaspoon of rosemary leaves
freshly ground black pepper
1 cup of dry white wine or chicken broth
2 tablespoons of lemon juice
1/4 cup of olive oil or vegetable oil
one 6 pound oven ready leg of lamb
water
3 tablespoons of all purpose flour
1/2 teaspoon of liquid gravy seasoning
a few twists of freshly ground black pepper
1/2 teaspoon of salt, optional
1/2 pound of white onions, cooked
8 potatoes, cooked
In a small bowl, combine the chives, garlic, bay leaf, 1/2 teaspoon salt, basil, rosemary, tarragon, 1/8 teaspoon of pepper, white wine, lemon juice and oil.
Wipe meat with damp paper towels, place in a large heavy duty plastic bag. Pour marinade over meat. Seal bag with twister. Refrigerate lamb overnight, turning once to marinate evenly. Preheat oven to 325ºF. Remove lamb from marinade place on rack in shallow roasting pan. Insert a meat thermometer in thickest part, away from bone.
Roast, basting several times with reserved marinade, about 20 to 25 minutes per pound for pink lamb (internal temperature 150 - 155), and about 30 to 35 minutes per pound for well done lamb (internal temperature 175 - 180).
Remove lamb to heated serving platter, cover with foil, keep warm.
Make gravy. Pour off all drippings from roasting pan into a 2 cup measuring cup. Skim off at, discard. Pour 1/4 cup drippings into 1 quart saucepan, add water to remaining drippings to make 2 cups liquid.
Blend flour into 1/4 cup drippings smoothly. Gradually stir in reserved 2 cups liquid. Bring to boiling, stirring. Add liquid gravy seasoning, a few twists of pepper from pepper mill, stir. Taste, add 1/2 teaspoon of salt if necessary. Pour into hot gravy boat, serve with lamb. Makes 6 to 8 servings |
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