Leg Of Lamb
|Lamb leg||8 Pound (1 Leg)|
|Garlic powder||1 Teaspoon|
The most important part of this recipe is getting really good lamb.
The meat should be pink, rather than red.
The fat should be white, not yellow.
If you start with poor lamb, you end up with a muttony taste.
I buy boned, rolled legs for the Seder dinner.
They are easy to carve, but I usually buy whole legs for home use.
Once you have the lamb, sprinkle it well with pepper, garlic and rosemary leaves crushed in your hand.
Roast on a rack in a pan in 350° oven for 40 minutes per pound or until it reaches an internal temperature of 175°.
Let is rest at room temperature 15 minutes before carving.