roast lamb

1 leg of lamb, about 3-1/2 to 4 pounds
1 fat clove of garlic, or two small cloves
1/3 cup softened butter
1 teaspoon crushed rosemary
Juice of 1 lemon

1-1/2 cups beef stock
1 tablespoon butter
1 tablespoon flour
Salt and freshly ground pepper

Preheat oven to 400 degrees. Check weight of roast and calculate roasting time, allowing 23 minutes per pound for very pink, 27 minutes per pound for rose and 31 minutes per pound for well done. Wipe meat clean with a damp paper towel.

Peel garlic and cut lengthwise into about 20 slivers. Using a small sharp knife, make slits in the lamb and insert the garlic. In a small bowl beat butter and rosemary with a wooden spoon. Gradually add lemon juice and a generous seasoning of salt and pepper. Spread this butter evenly over meat. Lay lamb on rack over roasting pan (or directly in the pan if the meat will support itself) fat sides up. Roast lamb, basting occasionally (not frequently).

When roast is cooked to your liking, transfer it to a hot serving platter and leave it to set for 15-20 minutes before carving. Meanwhile, skim most of the fat from the roasting pan. Place pan directly over heat, add stock and bring to a boil stirring and scraping bottom and slides of pan vigorously with a wooden spoon to dislodge the crusty morsels.

Mash butter and flour into a smooth paste. Add to the pan in tiny pieces, stirring until they have dissolved in the gravy. Season, then bring to a boil and simmer for 2-3 minutes until gravy is thick. Strain. Pour into a heated gravy boat and serve with the lamb. This is good with couscous.

From Robert Carrier, Cooking for You.

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