Recipe for "leg-of-lamb-2"

NAME

     LEG-OF-LAMB-2 - Leg of lamb with rosemary and lemon
     This is a leg of lamb recipe based on one published in  Fam-
     ily Circle magazine in June of 1983.

INGREDIENTS (serves 4)

     4 kg      leg of lamb
     2         garlic cloves, slivered
     10-15 ml   lemon juice
     5 ml      rosemary, crumbled
     7.5 ml    salt
     1 ml      pepper
     60 ml     butter (or margarine)

PROCEDURE

          (1)  Remove the  lamb  from  the  refrigerator  1  hour
               before roasting.
          (2)  Preheat the oven to 175 deg. C.
          (3)  Trim all but a thin layer of far  from  the  lamb,
               and make small slits over the surface of the meat.
               Insert the slivered garlic into these slits.
          (4)  Brush the lamb with lemon juice, and rub rosemary,
               salt, and pepper into the meat.
          (5)  Place the lamb, fat side up, on a roasting rack in
               a large, shallow roasting pan.
          (6)  Roast at 175 deg. C for 11/2  hours,  or  until  a
               properly-placed  meat  thermometer reads 60 deg. C
               for rare, 65 deg. C for medium, or 70 deg.  C  for
               well done.
          (7)  Carve and serve.

NOTES

     The drippings from the lamb may be combined with all-purpose
     flour and broth to make gravy.

RATING

     Difficulty: easy.  Time: 10 minutes preparation, 11/2  hours
     cooking.  Precision: no need to measure.

CONTRIBUTOR

     Daniel Faigin and Karen Davis
     System Development Corporation, Santa Monica CA
     {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
     sdcrdcf!faigin@LOCUS.UCLA.EDU