Yes, there are a number of delicious ways to roast lamb but I always prefer to be brainy about it and make the easy way. Rub the lamb with the following and roast in the oven on 400 (preheated on 425) in a deep glass baking dish drizzled with olive oil... cook until the meat thermometer says - done! *I like to turn the temp down on the last 20 min to 375.
You will need:
1 leg of Lamb, about 2-4 pounds
Two tablespoons fresh lemon juice
8 cloves garlic, minced
2 or 3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
1 cup of beef stock to use as basting liquid
This meat dish is really very simple to prepare and cook. I think oven cooking is a no brainer. Once you get everything in, you can pretty much do something else in meantime. As for a side, fingerling 'Ratte' potatoes 'skin on' were popped in the oven using a copper mesh oven basket. Make sure that each potato is pricked to avoid exploding. As the lamb nears its finish, add fresh green peas to the meat... all around the sides.
~ Tutti a Tavola!
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