Roast Spring Lamb
Roast Spring Lamb is an moderately easy dinner. Made with 1 whole lamb leg (about 5 lb.), 2 or 3 garlic cloves, slivered, 1 tsp. salt, 1/2 tsp. pepper and 1/4 c. butter or margarine, melted, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Heat oven to 350°.
Make slits in meat with tip of sharp knife.
Insert slivers of garlic.
Rub surface with salt and pepper.
Place meat, fat side up, on rack in open shallow roasting pan.
Brush with melted butter.
Squeeze lemon juice over meat. Insert meat thermometer so tip is in thickest part of meat and does not touch bone or rest in fat. Roast uncovered until thermometer registers 175°, about 3 hours.
Allow meat to stand 15 to 20 minutes before carving.
Line platter with grape leaves; arrange lamb and peppers on grape leaves.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment