Title: Herbed Leg of Lamb
Categories: Lamb
Yield: 6 Servings
| 1 | | (2kg) leg of lamb |
| | | Salt & pepper |
| 4 | | Cloves garlic, peeled and cut into slivers |
| 10 | | Sprigs thyme |
| 10 | | Sprigs rosemary |
| 2 | | Lemons, juice of |
| 1 | c | Oil or good beef fat |
Sprinkle salt and pepper all over the lamb. Make small incisions in thge
meat with a pointed knife, and press the slivers into them. Place 5 sprigs
each of thyme and rosemary in the bottom of the pan and lay the leg on the
herbs. Place 5 more sprigs on top of the lamb and pour over the lemon juice
and oil. Place in a slow oven 160~C (325~F) for about 3 1/2 hours (The meat
should be just pink where it touches the bone). Remove lamb to a serving
platter, decorating with all the cooked herb sprigs. Pour off the fat from
the baking dish, leaving the essence or juice for making gravy in the usual
manner. The joint is brought to the table with the herbs on top, but they
are pushed to one side when carving, and are not served.