posted by Kayce 05-31-100 7:41 AM
Roast Leg of Lamb
One 6 - 7 pound boneless leg of lamb
2 tsp. salt
1/2 tsp. fresh ground pepper
5 cloves garlic
1/4 cup lemon juice
1/4 cup melted butter
3 tsp. rosemary or 5 fresh rosemary twigs with leaves
Carefully remove without cutting the string net that holds leg of lamb together. Open leg of lamb; a leg of lamb that has been boned usually can be unfolded due to the cuts made in the boning process.
Rub entire surface of lamb with salt and pepper. Cut 12 -15 slits in lamb with sharp knife. Peel and cut garlic into slivers and insert garlic slivers into slits. Brush lamb with butter and lemon juice. Place rosemary in folds of lamb or place rosemary twigs in folds. Roll lamb back up and secure with string net or toothpicks if necessary.
Bake lamb at 350 degrees for 35 minutes per pound or until meat thermometer reads 170 degrees. Reserve the drippings to serve with the lamb.
Serve with mint sauce.
Mint Sauce:
1 Tbsp. sugar
1 Tbsp. white wine vinegar
3 Tbsp. mint leaves
1 cup sour cream
Combine sugar, vinegar and mint leaves. Put in blender with sour cream. Blend until completely mixed. Refrigerate for several hours before serving to allow flavors to blend.
Lemon Rice:
3 to 4 quarts of water
2 Tbsp. lemon juice
1 cup long grain rice
2 Tbsp. melted butter
salt and fresh ground pepper
Boil water in large pot. Add lemon juice and stir in rice. Cook rice uncovered for about 15 to 18 minutes or until tender. Drain rice and place in covered serving dish. Toss hot rice with butter and salt and pepper and leave covered for 10 minutes before serving.