Our Easter dinner consisted of Roast Leg of Lamb Continental with steamed asparagus.
1 leg of lamb, 5 to 6 pounds
2 large cloves garlic, peeled
2 teaspoons salt
1 teaspoon coarse ground black pepper
6 large potatoes, peeled and sliced
1 medium onion, peeled and sliced
2 tablespoons flour
1 1/2 to 2 cups beef broth
2 tablespoons butter
2 tablespoons fresh parsley
Make slits in meat with tip of sharp knife; insert slivers of garlic. Rub surface of meat with salt and pepper. Layer potatoes and onion in bottom of large shallow baking dish. Sprinkle with flour. Place lamb on top of potatoes. Pour broth over potatoes; dot with butter. Sprinkle with parsley. Insert meat thermometer so tip is in thickest part of the meat and does not touch bone (if bone-in roast) or rest in fat. Roast, uncovered, at 325 until thermometer registers 175 -- 2 to 2 1/2 hours. Allow meat to stand 15 to 20 minutes before carving.
*Recipe from My Great Recipe Cards*
Our thoughts: the meat was delicious! The potato part not so much, doubt I'll the potatoes again.