Catholic Recipe: Roast Leg of Spring Lamb
A roast leg of lamb is a traditional Easter entree in many families and cultures. This recipe can also be used on Holy Thursday, for the commemoration of the Last Supper.
DIRECTIONS
Select a leg of lamb weighing 6 to 8 pounds. (Allow 1/3 to pound per serving.) Do not remove the fell (thin, papery skin). Cut small gashes, about 1 inch apart, lengthwise. Insert sliver of garlic in each gash. Place on rack in open roaster. Sprinkle with salt and pepper. Roast at 325°, allowing 30 to 35 minutes per pound, or 180° on meat thermometer. Remove garlic after 1 hour. For unusual flavor, baste 4 times after garlic is removed, using 1/4 cup unsweetened pineapple juice or Burgundy wine each time.
Brown Gravy: Pour off all but 1/4 cup of fat from pan drippings. Add 1/4 cup flour; blend well. Cook over low heat till brown. Add 2 cups water slowly; cook till thickened, stirring constantly. Add salt and pepper to taste and enough Kitchen Bouquet for rich brown color. Makes about 2 cups.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
