ROAST LEG OF LAMB

** This recipe was next on my list to be made, but for months, I couldn't get myself to commit to a roast leg of lamb of all things.  With my husband's recovery from knee replacement surgery and all the bad weather on the east coast, I had no energy.  Instead, I used what my butcher calls, lamb grillers, large hunks of lamb, for which I adapted the recipe. The original recipe is below, and at the bottom of the post, will explain the changes.   Just wanted to move along in this blog process ...

Serves 6-8            325 degree oven

lamb leg

2 cloves garlic

1/2 tsp pepper

2 tsp salt

1 tsp rosemary or thyme

1/4 cup wine vinegar

2 tbsp oil

1 onion and carrot, sliced

1 1/2 cups beer or apple juice

Trim excess fat from leg and score top fat in diamond pattern as you would a ham.  

Crush garlic with seasonings, add vinegar and oil and rub over lamb.  

Place leg bone down i pan and roast for 1 hour at 325 degrees.  Pour off excess fat, add onion and carrot, pour beer or apple juice over.  Finish roasting to medium rare, about 25 minutes per pound, basting occasionally.  Serve sauce with meat.

Review:  Omitted the onion, carrot and beer/apple juice, and after roasting for about 30 minutes, placed the meat under the broiler just to crust it up.  The seasonings were really good; the wine vinegar adding a dimension to the overall flavor.