Preparation:
Preheat oven to 350 F.
Cut garlic in half. Stuff lamb leg with garlic by taking a knife and making a hole. Put your finger in the hole to enlarge it. Sprinkle pepper and salt in hole, then cover up the hole by putting in garlic. Plug as much garlic as you wish. The more the better.
Put flour on meat to brown. Take a big roasting pot and brown roast on all sides. After meat has browned on all sides, (at least 15 minutes of browning) remove the meat from the pan. Make a sauce by scraping pan and adding the following: Water, wine, mushrooms and thyme.
Place meat back into pan. Bake at 350=F8 F, basting occasionally. You can add more flour to thicken gravy, if it is needed or desired.
Remove from oven when internal temperature reaches 150=F8 F.
Let meat stand for 10 minutes before carving.
This when served rare is so delicious. It used to be enjoyed by all and you could tell you were going to have company. I like it best served over rice. Mama Jeanne never did like the idea of serving lamb with mint. She enjoyed serving it as it came out of the pot. As kids we always liked the crusty skin that formed on the outside as well.
The dish is so simple, but so good.
8 Servings |
