Food & Drink - - RECIPE INDEX -


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.

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