ROAST OF LAMB (France)

By Montrealer

LAMB

Ingredients

• 5-6 lbs leg of lamb trimmed
• 1 garlic clove slivered
• 3 tablespoons oil
• 2 tablespoons of salt
• 2 onions thinly sliced
• 2 carrots thinly sliced
• 1 ½ cups fresh or canned beef or chicken stock or Bottle of mint sauce
• ½ teaspoon lemon juice
• salt and fresh pepper

Preparation

Step 1

1. Preheat the oven to 500.
2. Make 608 incisions on the fatty side of the roast and insert a garlic sliver.
3. Brush the leg with oil and salt with salt over it and mustard.
4. Insert thermometer into the thickest part of the leg (being careful not to touch the bone).
5. Place the leg, fat side up in the middle of the oven for 20 minutes and cover with Blackwell mint sauce.
6. Then reduce to 375 and cook another 40-60 minutes.
7. To obtain rare cook to 130-140 degree.
8. Transfer to a heated platter and let rest 10 minutes before carving.