Sunday, February 28, 2010

Semi-Boneless Leg of Lamb and Roasted Vegetables

Preheat oven to 275 degrees. In a large baking pan drizzle 2T-3T olive oil. Place the lamb in the middle, fat side up. Slice 3 garlic cloves, make slits in the top of the leg of lamb and insert garlic pieces in each slit. Season with salt and pepper. Dice 3 lb. of potatoes. Araange the potatoes and 1 lb. of baby carrots around the lamb. Season with salt and pepper. Pull the "needles" off 3-4 sprigs of fresh rosemary and sprinkle on top of the lamb and vegetables. Finely slice a handful of fresh sage leaves and sprinkle over the lamb and vegeatables. Drizzle 1T olive oil over the meat and vegetables. Place in the oven for 3 1/2 hours, the turn the heat to 450 for 15-20 minutes. if the meat and vegetables are cooked to your desired crispness remove and serve. I place the oven on a low broil for 10 minutes to crisp the lamb and vegetables.

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