Lemon Garlic Leg Of Lamb
- 1 (7- to 7 1/2-pound) leg of lamb
- 1 1/2 tablespoons lemon juice
- 3 cloves garlic, sliced
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon paprika
- Mint or red currant jelly
- Remove the fell (tissue-like covering) from lamb with a sharp knife. Place lamb, fat side up, in a shallow roasting pan. Rub surface of lamb with lemon juice. Make several small slits on outside of lamb, and stuff with garlic slices.
- Combine flour, salt, pepper, and paprika; mix well. Sprinkle flour mixture over lamb, coating well. Insert meat thermometer, if desired.
- Bake, uncovered, at 400u0b0 for 15 minutes; reduce heat to 325u0b0. Continue baking until desired degree of doneness: about 1 hour and 40 minutes or 140u0b0 (rare); about 2 hours or 160u0b0 (medium); about 2 1/2 hours or 170u0b0 (well done).
- Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing. Serve lamb with mint or red currant jelly.
lamb, lemon juice, garlic, allpurpose, salt, pepper, paprika, currant jelly
Taken from www.myrecipes.com/recipe/lemon-garlic-leg-of-lamb (may not work)