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Dry Cider Leg Of Lamb

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Ingredients
  Leg lamb 5 Pound (1 Piece)
  Garlic 2 Clove (10 gm), chopped
  Marinade 1
  Dry cider 2 Cup (32 tbs)
  Shallots 1⁄2 Cup (8 tbs), chopped
  Parsley 2 Teaspoon, chopped
  Oregano 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Shortening 1 Tablespoon
  Calvados 1 Ounce
  Hot mustard 2 Tablespoon
  Butter 2 Tablespoon, softened
  Flour 2 Tablespoon
Directions

Preheat oven to 325 °F (160 °C).
Trim and wipe leg of lamb.
Make incisions lengthwise across leg of lamb.
Insert garlic pieces into incisions.
In a small bowl, mix marinade ingredients.
Pour over lamb.
Marinate in refrigerator 3 hours.
Drain, reserving marinade.
In a casserole dish, melt shortening.
Sear lamb all over.
Add calvados.
Flambe.
Sprinkle with a little marinade.
Roast in oven 20 minutes per 1 Ib (450 g) for rare meat €” 25 minutes for well done meat.
Baste often.
Remove lamb from oven.
Keep warm.
Place casserole dish over high heat.
Degrease cooking juices.
Add mustard and remaining marinade.
Reduce heat.
In a small bowl, blend softened butter and flour.
Fold into marinade.
Spoon over leg of lamb.

Recipe Summary

Course: 
Main Dish
Method: 
Roasted

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