Lamb with Garlic
leg of lamb garlic salt and pepper
My mother used a paring knife to make several deep slits in
a leg of lamb and stuffed each one with a clove of garlic.
She salted and peppered the leg of lamb generously on the
fatty side and then roasted it fat side up and uncovered in
a low (250-300 degrees) oven for several hours.....maybe an
hour to the pound or a bit less. The leg of lamb was carved
at the table (garlic removed first) and it was always
succulent and nearly falling off the bone. If you like
anything other than well-done lamb, don't try this! Gravy
was made from the pan drippings and bits with a bit of flour
to thicken and water. Season gravy to your taste. It was
simple and totally delicious. Served with roasted potatoes.
Enjoy!
Libby
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