Roast Leg Of Lamb

Cuisine: Creole

Category: meat

Servings: 6


2 cloves garlic (finely chopped)
1 tsp. black pepper
1 tsp. salt
1 (5-1/2 lb.) leg of lamb (room temperature)
3/4 cup water (for gravy)
1/8 tsp. salt (for gravy)
1/8 tsp. black pepper (for gravy)


Preheat oven to 350 degrees. In a small bowl, mix garlic, pepper and salt. With a sharp knife, make 7 insertions (1/2 inch wide and 1/2 inch deep) into lamb. Fill insertions with seasoning mixture. Rub remaining mixture on lamb. Place lamb (skin-side up) in a roasting pan. Bake uncovered for 2 to 2-1/2 hours. When done, set lamb on a platter. Pour juice into a cup; let stand for 10 minutes until oil rises to top. Skim off and discard oil. Pour juice back into roasting pan, add 3/4 cup water and scrape drippings from pan. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to gravy and stir. Reheat meat and gravy, just before serving.

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