Leg Of Lamb Middle Eastern Style
|Leg lamb||5 Pound, trimmed|
|Ground black pepper||To Taste|
|Scallions||1 Bunch (100 gm), chopped|
|Mint stalks||8 , chopped|
|Stock/Bouillon||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
1. Preheat oven to hot (450° F.). Rub the meat with salt and pepper.
2. Place the roast on a rack in an open pan and bake until browned, about fifteen minutes. Reduce the temperature to moderate (325° F.) and continue roasting until the meat is rare (140° on a meat thermometer).
3. Cover the lamb with the scallions and mint. Add the stock to the pan and return the meat to the oven. Roast until done (175° on a meat thermometer), basting frequently with the broth in the pan.