Leg Of Lamb

Western.Chefs's picture

Jan. 10, 2012


Leg lamb 7 Pound
Salt 1 1/2 Teaspoon
Ground pepper 1/4 Teaspoon
Chopped onion 1 Cup (16 tbs)
Sliced carrot 1 Cup (16 tbs)
White wine 1 Cup (16 tbs)
Fresh bread crumbs 1/2 Cup (8 tbs)
Chopped parsley 3/4 Cup (12 tbs)
Garlic 1 Clove (5 gm) , crushed
Brown mustard 1/4 Cup (4 tbs)
Butter/Margarine 1/2 Cup (8 tbs)
All purpose flour 2 Tablespoon
Chicken broth 1 Cup (16 tbs)
Parsley 1 Tablespoon
For lemon baskets
Lemons 4
Apple mint jelly 12 Ounce , chilled (1 jar)



1. Preheat oven to 400F.

2. To prepare the pork wipe it with damp paper towels and rub surface with salt and pepper.


3. In shallow roasting pan place lamb without rack and sprinkle chopped onion and carrot around roast.

4. Insert meat thermometer in thickest part of meat, away from bone and fat.

5. Add 1 cup white wine and roast, uncovered, basting occasionally with pan juices for about 2 hours.

6. In a medium bowl, combine bread crumbs, chopped parsley and garlic and toss lightly to combine.

7. Remove roast from oven and let it cool for about 15 minutes.

8. Spread mustard over surface of lamb.

9. Firmly pat crumb mixture into mustard and pour butter over bread crumbs.

10. Return roast to oven and continue roasting, uncovered, about 30 minutes until meat thermometer registers 160F for medium-well done or 170F to 180F for well done.

11. Remove lamb to heated platter and let it stand for 20 minutes for easier carving.

To make Lemon Baskets:

12. Insert 2 toothpicks, 1/4 inch apart, in center of lemon.

13. With sharp knife, cut lemon halfway, on each side of toothpick, to make handle.

14. On each side, cut away top half of lemon.

15. Scoop out pulp from under handle and from inside basket and scallop handle, if desired.

16. Cut jelly into 1/2-inch cubes and arrange in baskets.


To Make gravy:

17. Pour fat into a measuring cup and return 2 tablespoons fat to roasting pan.

18. Stir in flour to make a smooth paste and add broth and 1/2 cup white wine.

19. Bring to boiling, stirring and simmer 3 minutes or until slightly thickened.

20. Strain discarding the vegetables to get 1 1/2 cups.


21. Server hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1082Calories from Fat 586

 % Daily Value*

Total Fat 65 g100%

Saturated Fat 30 g150%

Trans Fat 0 g


Sodium 840 mg35%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2 g8%

Sugars 23 g

Protein 76 g152%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet