Recipe courtesy of Peter Bota
Roast Leg of Lamb
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- Level: Easy
- Total: 2 hr 17 min
- Prep: 17 min
- Cook: 2 hr
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 545
- Total Fat
- 36 g
- Saturated Fat
- 15 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 47 g
- Cholesterol
- 168 mg
- Sodium
- 904 mg
- Level: Easy
- Total: 2 hr 17 min
- Prep: 17 min
- Cook: 2 hr
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 545
- Total Fat
- 36 g
- Saturated Fat
- 15 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 47 g
- Cholesterol
- 168 mg
- Sodium
- 904 mg
Ingredients
Directions
- Preheat the oven to 500 degrees F.
- Put the chopped onions, celery, and carrots in a roasting pan. Sprinkle with a little salt, pepper, and oregano. Add the garlic cloves. Place the lamb in the roasting pan on top of the vegetables. Season the lamb with a little more salt, pepper, and oregano.
- Place in the oven for 15 minutes. Add a couple of cups of water to the pan, enough so it doesn't stick.
- Lower the temperature to 350 degrees and cook for 90 minutes. Remove the lamb, strain the juice from the roasted vegetables left in the pan, and put into another pan. Take strained vegetable juice, and add just enough cornstarch to thicken. This is the lamb gravy.
- Slice the lamb and serve with gravy, roasted potatoes, and choice of vegetable.
