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