Monday, January 16, 2017

Mediterranean Roast Lamb

Mediterranean Roast Lamb 

 1 (4-pound) leg of lamb
 2 cloves garlic, peeled, halved
 1 teaspoon sea salt
 Black pepper, to taste
 1/4 cup fresh lemon juice
 3 tablespoons butter, melted
 1 medium onion, finely chopped
 1 cup dry white wine
 1/2 cup water
 18 small white potatoes
 1/4 cup olive oil     



 1. Preheat oven to 325°F.

 2. Make 4 small slits in lamb; insert garlic into slits. 
Season lamb to coat with salt and pepper. 

 3. Combine lemon juice and butter in a small bowl; 
brush liberally over lamb to coat.

 4. Place lamb in a roasting pan; add onion, wine, 
and water. Cover and bake 2 hours.

 5. Remove lamb from oven; increase heat to 375°F. 
Toss potatoes in oil; add to roasting pan. Bake until 
lamb is cooked through, an additional 60 to 90 minutes, 
basting with pan juices every 15 minutes. 

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