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Lemon juice
Salt and pepper, to taste
2 garlic cloves, thinly slicedCut all fat off roast Rub with lemon juice, salt and pepper. Insert thinly sliced garlic in roast. Place in baking pan with a shallow amount of water in bottom. Prepare sauce and finish as per Sauce recipe.Sauce
1 cup catsup
1/2 cup water
1/2 cup vinegar
Dash of Tabasco sauce
1/2 cup Worcestershire sauceMix all ingredients in saucepan. Bring to a boil. Pour over lamb, turning to baste. Bake at 325 degrees F to 350 degrees F until done or 20 to 25 minutes per pound.
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Springtime leg of lamb
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Traditional greek lamb in egg lemon sauce
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Traditional Greek Lamb in Egg Lemon Sauce1 (2 pound) lamb shoulder1/4 cup butter1 teaspoon dry dill weed or 1 tablespoon fresh dillSalt, to tastePepper, to taste6 bunches chopped scallions1 1/2 cups waterTrim excess fat from meat and cut into stew pieces Place in de (Upload by user)
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Roast Mint Lamb1 cup white cr?me de menthe liqueur 1 cup finely chopped onion2 cloves garlic, minced 1 teaspoon salt 1/4 teaspoon pepper or more 1 ( 5 to 6 pound) leg of lamb1 cup heavy cream 2 tablespoons butter or margarine2 teaspoons cornstarch 2 tablespoons (Upload by user)
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Roast leg of spring lamb
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Roast lamb with currant jelly sauce
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Roast Lamb Royale1 (8 pound) leg of lamb 1/4 teaspoon pepperJuice from 1 freshly squeezed lemon 3 cloves garlic 1 1/2 teaspoons oregano 3 cups plain yogurtRemove excess fat from lambCombine garlic, pepper and oregano. Crush garlic, work spices into a paste. With (Upload by user)
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Roast lamb provencal with mint gravy
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Raspberry Glazed Rack of LambThis is a recipe of The American Lamb Council.1 can raspberries, drained, with syrup reserved1 tablespoon honey1 tablespoon grenadine syrup1/4 teaspoon ground ginger1 tablespoon cornstarch1/4 cup water1 rack of American lamb for two (1 t (Upload by user)
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