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Print this Recipe    Leg Of Lamb 08

Leg of Lamb with Potatoes and Onions

1 leg of lamb (about 5 pounds)
1 split clove garlic
3 or 4 cloves garlic (or to taste) slivered
Salt and pepper
2 onions, sliced
5 medium size potatoes, peeled and sliced (Russets are fine)
3 or 4 carrots, sliced about 1/2 inch thick (optional)
2 cups water

Rub the leg of lamb all over with the split clove of garlic. With
a sharp knife make thin slits through the fel. Place the slivered
pieces of garlic into the slits. Season well with salt and pepper.
You will need a roasting pan that has a cover. Place split clove
of garlic in center of roasting pan. Place leg of lamb in roasting
pan. Surround leg of lamb with the sliced onions. Roast uncovered
in a preheated 375 degree oven for 1 hour. (During the first hour
of roasting, don't worry if the onions appear to get very brown.
This is necessary to give the gravy, potatoes and onions their
color and taste.)

Remove from the oven and surround lamb with the sliced potatoes
and optional sliced carrots. Pour the 2 cups water over the lamb.
Lower the oven temperature to 300 degrees. Cover roasting pan
tightly and return to oven for 1 hour. After 1 hour remove the
cover from the roasting pan and continue to roast the lamb at 300
degrees for another hour.

Serve leg of lamb surrounded with the onions and potatoes and
optional carrots. Serve the natural gravy in a separate bowl. If
desired, the gravy can be thickened slightly.

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