Title: Roasted Leg of Lamb with Oven-Browned Potatoes Sl
Categories: Entree Lamb Southern Blank
Yield: 8 Servings

1		7 to 9 pound leg of lamb
4	cl	Garlic; sliced
3/4	ts	Pepper; divided
8	md	Potatoes; peeled and halved
1/4	ts	Dried whole rosemary
1/4	c	Chopped fresh parsley
1/2	c	Thinly sliced celery
2	tb	Butter or margarine
2	tb	Lemon juice
1/2	ts	Salt

Remove the fell (tissue-like covering) from lamb with a sharp knife. Make several small slits on outside of lamb, and stuff with garlic slices. Sprinkle with 1/2 teaspoon pepper. Place lamb, fat side up, on a rack in a large roasting pan. Bake at 325 degrees F for 2-1/2 hours. Add potatoes, remaining pepper, and rosemary; bake 1-1/2 hours or until meat thermometer registers 175 degrees F. Remove lamb and potatoes to a warm platter; reserve pan drippings. Saute parsley and celery in butter in a small saucepan until celery is tender. Add remaining ingredients; cover and simmer 5 minutes. Skim fat from reserved pan drippings. Combine parsley mixture and pan drippings; cook over low heat until heated. Serve with lamb and potatoes.

Dinner on the James River.

Suggested Menu: Cold Vegetable Soup, Roasted Leg of Lamb with Oven-Browned Potatoes, Buttered Beets, Braised Broccoli in Tomato Cups, Sally Lunn Muffins, Pineapple Pound Cake, Plum Pudding with Sherried Hard Sauce, Bourbon Cake

Southern Living's _Southern Heritage Company's Coming! Cookbook_ Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett

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