Recipes - entree's

Slow Roasted Leg Of Lamb

ingredients:

5 to 7 lb. leg of lamb
1 tsp. salt
1/4 tsp. black pepper
2 tsp. rosemary
2 tsp. garlic garnie
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
1 can beef broth
1 can of beer, Genesee Cream Ale ( or your favorite beer )
Bisto or instant roux

Preheat oven to 250 degrees F.
Mix together the salt, black pepper, rosemary, garlic garnie, thyme, oregano and basil. Coat the leg of lamb with the spice blend and put in a large roasting pan. Mix the beer and beef broth and pour into the roasting pan around the lamb not over it or it will wash the spices off. Put the lid on ( or cover with foil ) and let it roast for 5 hours, than take the lid off and baste with the liquid. Bake for 1 more hour basting every so often. The last 10 minutes turn the broiler on to let it get a bit of a crust. After this take it out of the oven and put the lamb on a plate to rest and put the roasting pan over top of a burner and add Bisto or instant roux and stir into the broth until comes to a boil and thickens up. This will give you a nice gravy to pour over your lamb. The left over gravy put in the refrigerator and the next day you can remove the fat that floats to the surface and sets up.
posted 6/16/09