HERBED LEMON ROAST LAMB
1 bone-in untrimmed leg of lamb, about 5 lbs (2.5 kg) 2 lemons, thinly sliced
6 garlic cloves, sliced
1 tbsp (15 mL) herbes de Provence
1 tsp (5 mL) coarse salt
900 mL container chicken broth
1 Preheat oven to 325°F (160°C). Make deep slashes, about 2½ inches (6 cm) long, crosswise through fat layer. Insert lemon slices, then garlic, into slashes. Sprinkle seasonings over lamb. Place in a roasting pan and set on an oven rack. Pour 2 cups (500 mL) broth into pan, not over lamb.
2 Roast, uncovered, basting often with pan liquid, for 1 hour. Pour 1 cup (250 mL) broth into pan. Continue roasting, basting often, for 1 more hour or until thermometer inserted in meat registers 140°F (60°C).
Let sit, covered, 20 minutes. Meanwhile, boil pan liquid with remaining broth until reduced by half. Slice lamb. Serve with pan juices, boiled new potatoes and sliced red onions. Serves 6 to 8.