Roasted Leg of Lamb

As promised, my prize recipe for Leg of Lamb.
There are things to remember when deciding on lamb. ALWAYS select New Zealand, Icelandic or Australian lamb. They are smaller and younger than American lamb and are more tender.

There seems to be a lots of steps in the recipe, however, they are simple and quick.

ROASTED LEG OF LAMB

1 garlic clove, mashed into paste

1/2 cup onion, diced

1 1/2 teaspoon rosemary

1 1/2 cup chicken stock or broth

1 1/2 teaspoon thyme

1/4 cup carrot, diced

2 tsp salt

1/4 cup celery chopped

2 Tablespoons olive oil

1 tablespoon mint leaves, chopped

1 (approx. 6 1/2 lb) leg of lamb, bone in.

1 tsp black pepper

Chop together the garlic, rosemary and thyme until well blended. Combine garlic mixture, salt and olive oil in a small bowl; stir well to combine.

Using a small paring knife, made two or three deep slits in the center of the large end of the lamb leg. Stuff about 1/4 of the garlic mixture into the incisions. Rub lamb with the remaining mixture. Cover with plastic wrap; refrigerate at least 12 hours. (I leave mine overnight.)

Preheat oven to 350 degrees. Secure lamb with heave cotton twine at three equal intervals. This will give the lamb shape, promote even cooking and allow for easier carving.

Arrange onions, celery and carrots in an even layer in the bottom of a roasting pan. Place lamb and any lean trim on top of vegetables. Bake 2 hours or until a thermometer registers 135 degrees.

Transfer lamb to a serving platter; let stand at least 10 minutes before carving.

Pour off fat drippings and vegetables from the roasting pan into a sauce pan and place over medium high heat.

Simmer this until slightly thickened. Pour off and discard fat: remove vegetables and concentrated juices.

Return juices to a simmer adding any accumulated drippings from the resting lamb.

Stir in chicken stock and cook until reduced to 1/2 it's original volume. Strain sauce and discard any solids. Skim sauce of any remaining fat.

Add mint to sauce; stir well and let stand 30 seconds. Adjust seasonings if needed with additional slat, pepper and additional mint.

Remove twine from lamb and carve.

Serve the mint sauce as a side dish~ pass in gravy boat around the table or individual dipping bowls. Totally delicious over the lamb.

I also serve Mint Jelly as a side as well. (If you don't have that recipe, let me know.)

To complete the menu, it is totally perfect to have our Cream Mashed Potatoes and a green vegetable, simple white rolls and your choice for dessert.

Speaking of desserts...

yesterday I had an interesting taste combo. The flavors blended so well, however, blended isn't the word...it was an explosion of great tastes

..it was Black Walnut Ice Cream with Oatmeal Raisin Cookies.

ENJOY~