Have lamb for Easter
Traditional Easter dinners usually revolve around baked ham or leg of lamb. When it comes to deciding between the two, cooks often choose ham because many assume a leg of lamb is difficult to roast. But all leg of lamb needs are a few seasonings and a meat thermometer.
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Leg of Lamb with Gravy
1 3-pound leg of lamb
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup all-purpose flour
Preheat oven to broil. Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme, and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5 to 6 inches from the heat until browned; turn and brown the other side.
Turn oven to 350 degrees. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound. For best results, cook until a meat thermometer reaches 160 degrees for medium or 170 degrees for well-done.
Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1 to 2 additional minutes. Slice lamb and serve with gravy. Makes 6 servings.
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Rosemary Leg of Lamb
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse salt or to taste
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest, and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 375 degrees. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake for 20 minutes; reduce heat to 350 degrees, cover with foil, and roast for 55 to 60 more minutes or to desired doneness. For best results, cook until a meat thermometer reaches 160 degrees for medium or 170 degrees for well-done. Let meat rest for about 10 minutes before carving. Makes 10 to 12 servings.
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Pantry Pointers
Since the structure of a leg of lamb is similar to a ham, you can carve a leg of lamb as you would a baked ham.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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