faigin@sdcrdcf (Daniel P. Faigin) (09/12/86)
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.RH MOD.RECIPES-SOURCE LEG-OF-LAMB-2 M "21 May 86" 1986
.RZ "ROASTED LEMON/ROSEMARY LEG OF LAMB" "Leg of lamb with rosemary and lemon"
This is a leg of lamb recipe based on one published in \fIFamily
Circle\fR magazine in June of 1983.
.IH "serves 4"
.IG "7\-8 lbs" "leg of lamb" "4 kg"
.IG "2" "garlic cloves,"
slivered
.IG "2\-3 tbsp" "lemon juice" "10\-15 ml"
.IG "1 tsp" "rosemary," "5 ml"
crumbled
.IG "1\(12 tsp" "salt" "7.5 ml"
.IG "\(14 tsp" "pepper" "1 ml"
.IG "\(14 cup" "butter" "60 ml"
(or margarine)
.PH
.SK 1
Remove the lamb from the refrigerator 1 hour before roasting.
.SK 2
Preheat the oven to
.TE 350 175 .
.SK 3
Trim all but a thin layer of far from the lamb, and make small
slits over the surface of the meat. Insert the slivered garlic
into these slits.
.SK 4
Brush the lamb with lemon juice, and rub rosemary, salt, and
pepper into the meat.
.SK 5
Place the lamb, fat side up, on a roasting rack in a large,
shallow roasting pan.
.SK 6
Roast at
.TE 350 175
for 1\(12 hours, or until a properly-placed meat thermometer reads
.TE 140 60
for rare,
.TE 150 65
for medium,
or
.TE 160 70
for well done.
.SK 7
Carve and serve.
.NX
The drippings from the lamb may be combined with \fIall-purpose
flour\fR and broth to make gravy.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 minutes preparation, 1\(12 hours cooking.
.I Precision:
no need to measure.
.WR
Daniel Faigin and Karen Davis
System Development Corporation, Santa Monica CA
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