Continental Roast Leg of Lamb Recipe, A View of America's Lamb Recipes

A View of America Lamb Recipes	Continental Roast Leg of Lamb Browse by Categories \| Camping \| Did You Know Facts \| Fishing \| Golf \| Jokes \| Lodging \| Puzzles \| Recipes Restaurants \| RV Resorts \| Shopping \| Skiing \| Special Events \| Special Focus \| Tributes \| Wineries Home >> Recipes >> Lamb Recipes	About Us Contact Us Site Map Site Sponsors Suggest a Site What's New

Beef Recipes Bison Recipes Bread Recipes Breakfast Recipes Cakes & Frosting Recipes Candy Recipes Cookie Recipes Cool Treat Recipes Dessert Recipes Drink Recipes Lamb Recipes Pastry Recipes Pie Recipes Pork Recipes Poultry Recipes Preserve Recipes Salad Recipes Sauce Recipes Seafood Recipes Side Dish Recipes Snack Recipes Soup Recipes Vegetarian Recipes	Ingredients: 1 leg of lamb (5 to 6 pounds) 2 large cloves garlic (peeled) 2 teaspoons salt 1 teaspoon course ground black pepper 6 large potatoes (peeled, sliced) 1 medium onion (peeled, sliced) 2 tablespoons flour 2 ½ cups beef broth 2 tablespoons margarine 2 tablespoons fresh parsley Directions: Make slits in meat with tip of a sharp knife; insert slivers of garlic. Rub surface of meat with salt and pepper. Layer potatoes and onion in bottom of large shallow baking dish. Sprinkle with flour. Place leg of lamb on top of potatoes. Pour broth over potatoes; dot with butter. Sprinkle with parsley. Insert meat thermometer so tip is in the thickest part of the meat and does not touch bone or rest in fat. Roast, uncovered, at 325° until thermometer registers 175 degrees, 2 to 2 ½ hours. Allow meat to stand 15 to 20 minutes before carving.
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