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Mama's Family Leg of Lamb

By

Family recipe passed down from Anna Clancy Barnes to Catherine Barnes Hastie to Beth Martino Hastie

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Rate this recipe 4.5/5 (10 Votes)

Ingredients

  • 4-6 lb leg of lamb
  • 3 cloves garlic, quartered
  • 6 baking potatoes, peeled and quartered
  • 1 c beef bouillon
  • salt and pepper

Details

Preparation

Step 1

Preheat oven to 425.
Lamb:
Place garlic in slit pockets in lamb. Place lamb in baking pan and brown for 40 min., turning over half way through. (Cover if necessary for 5 -10 minutes to stop spattering.)
Lower oven to 325. Salt and pepper lamb and remove some of the garlic. Cook 30 minutes per pound.
Potatoes:
Par boil (or microwave 5 min.) potatoes in some beef bouillon. Reserve broth for gravy.
One hour before done, add potatoes around leg of lamb and cover for 10-15 minutes to prevent turning black. Potatoes may be put in separate dish if they cook too fast.
For gravy:
Scrape everything from the bottom of the pan, including potato sticking.

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