CookEat Recipe
Roast Leg of Lamb with Potatoes and White Onions
Garlic-seasoned roast lamb with small potatoes, white onions and white-wine pan juices.
Method
Steps
Step 1
Heat the oven to 325°F. With the flat, blunt side of a cleaver, lightly flatten the outside of one medium bone-in leg of lamb without chopping or breaking the bone. Insert a small piece of garlic under the meat by the handle bone. Rub all over with one teaspoon of salt and half a teaspoon of pepper.
Step 2
Put the leg in a small roasting pan and arrange twelve small peeled raw potatoes and twelve small peeled white onions around it. Leave the vegetables whole, baste the lamb and vegetables lightly with melted butter and pour half a gill of water into the pan.
Step 3
Roast for about one hour as a guide, turning the leg, potatoes and onions occasionally. Continue as needed until the thickest lamb meat reaches at least 145°F on a food thermometer away from bone and all the vegetables are cooked and tender; the time depends on the actual leg and vegetable sizes.
Step 4
Move the lamb to a hot dish and arrange the cooked potatoes and onions around it. Rest the lamb for at least three minutes before carving.
Step 5
Pour half a gill of white wine into the same roasting pan with its juices and boil on the range for five minutes.
Step 6
Pour the pan juices over the lamb, sprinkle half a teaspoon of chopped parsley over it and serve with all the potatoes and onions.
Cooked it? Rate it.
Cooked 0 times