Leg Of Lamb
|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)|
|Hot sauce||1 Dash|
|Onion||4 Medium, quartered|
|Potatoes||4 Large, quartered|
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 325Â° for 1 1/2 hours.
Add quartered onions and potatoes, cover and bake 1 hour.
Uncover and bake until thermometer registers 140Â° (rare) or 160Â° (medium).
Transfer lamb and vegetables to a warm serving platter, discard drippings.
Serve with mint sauce, if desired.