Herbed Leg of Lamb

Cooked to medium rare

  Lamb is one of my favorite meats. Bettie and Lyle will eat it but not a favorite of theirs. However, this recipe from the Taste of Home Country Cooking might have just changed their minds.

  Lamb is hard to find here in the MidWest or at least Iowa. Our local HyVee store will carry some around the Holidays. I can remember when lamb was considered a cheap meal. Not anymore! When I can find it it is quite expensive. I do think it is worth the cost for a Holiday meal. I served this with asparagus which is also expensive out of season. Oh, well, we all need a special treat now and then.

  Even though you might think you are not a garlic eater, try the garlic in this recipe. Using a sharp knife make 1 inch deep slits in the roast. Push the garlic cloves into a slit. If they are too large cut lengthwise to insert.

Herbed leg of Lamb

½ leg of lamb (3 to 4 pounds)

5 garlic cloves (separate cloves not 5 heads)

1 teaspoon salt

1 teaspoon pepper

¼ teaspoon ground thyme

¼ teaspoon garlic powder

¼ cup all purpose flour

Lamb browned before baking

  Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5 to 6 inches from the heat until browned. Turn and brown the other side. 

  Now turn your oven to 350°. Add ½ cup of water to the pan, water should be below rack. Cover with foil and bake for 1 ½ hours to 2 hours or until meat reaches 140° for rare or 160° medium. Lamb is better not cooked well done. Remove from oven and tent with foil. Let rest while you make gravy from the pan drippings adding water to make 2 cups. In a saucepan stir some of the drippings with the flour and add to the rest of the liquid. Stir until thickened and serve with the sliced lamb. Lamb is best served hot. Warm plates are a nice touch. Just warm in the oven for a few minutes. Yield: 6 to 8 servings