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Leg Of Lamb

southern.chef's picture
Ingredients
  Leg lamb 1 (7 Pounds In Weight)
  Onion 1 Small, halved
  Cider vinegar 1 3⁄4 Cup (28 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot sauce 1 Dash
  Onion 4 Medium, quartered
  Potatoes 4 Large, quartered
Directions

Remove the fell (tissue-like covering) from lamb with a sharp knife.
Rub surface with small onion halves.
Place lamb in a large roasting pan.
Insert meat thermometer, being careful not to touch bone or fat.
Combine vinegar, sugar, water, salt, pepper, and hot sauce in a small bowl, pour over lamb.
Cover and bake at 325° for 1 1/2 hours.
Add quartered onions and potatoes, cover and bake 1 hour.
Uncover and bake until thermometer registers 140° (rare) or 160° (medium).
Transfer lamb and vegetables to a warm serving platter, discard drippings.
Serve with mint sauce, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
8

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