Roast Leg of Lamb

• 1 (5 lb) leg of lamb
• 1 -2 clove elephant garlic, mashed with a knife and finely slivered
• 12 cup caraway seed (or enough to coat leg)
• 2 cups water

1. A meat thermometer.
2. create slits in leg of lamb all over.
3. insert cloves of garlic into slits and roll in caraway seeds to coat entirely.
4. place on roasting rack over a deep (pan roasting pan).
5. fill pan with water about halfway.
6. insert thermometer into thickest part of lamb.
7. place on rack over pan and tent with tinfoil.
8. cook at 350 until almost done (reading will show on thermometer) remove foil and finish cooking.
9. use drippings in pan to make gravy.
10. serve with any side dishes you like.
11. This always comes out juicy, tender and delicious; don't let the amount of steps fool you into thinking this is a long process.
12. It's really very quick to prep, elegant to serve and tastes great!
13. Best tip is to make sure you don't run out of liquid in the pan (top-up with water as needed) as this keeps the lamb moist and tender!

lamb, garlic, caraway, water

Taken from www.food.com/recipe/roast-leg-of-lamb-109184 (may not work)