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  Added: Feb 11, 2008  •  Visited (241)  •  Print version Print this recipe (10)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Leg Of Lamb With Mushroom And Wine Sauce
(Bildotz Istera Anoa Zaltzan Onduekin)
What You Need:
  • One 5-6 pound leg of lamb
  • 6 cloves garlic, peeled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    FOR RARE LAMB:
    1. Have the lamb at room temperature. Heat the oven to 400░F. Using a paring knife, poke 6 small holes in the fat side of the roast and insert the garlic cloves.

    2. Rub the roast all over with salt and pepper and a little bit of oil. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone.

    3. Place in a pan with a roasting rack and roast at 400░F for 40 minutes, so the meat can brown.

    4. Turn down the oven to 325░F and roast for an additional 40 to 50 minutes, or until the thermometer registers 140░F.

    FOR MEDIUM LAMB:
    1. Follow the above instructions but cook a bit longer so that the thermometer registers 145░F to 150░F.

    2. Remove the meat from the oven and allow it to sit slicing. It will continue to cook during this time. In the meantime prepare the sauce.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Spain
    Main Ingredient ╗ Meat & Poultry ╗ Lamb
    Main Ingredient ╗ Vegetables ╗ Garlic
    Dish ╗ Main Courses

     





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