Roast Leg of Lamb

Name: Roast Leg of Lamb
Yield: Four to six servings.
Ingredients: A 5- to 6-pound leg of lamb, preferably at room temperature; Salt and freshly ground black pepper to taste; Flour for dredging; 1 clove garlic, peeled

Preparation info

Four to six
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

A roast leg of lamb is also an incredibly easy dish to prepare. It is best to start the lamb at a high temperature, reduce the oven heat and continue cooking, basting only occasionally, at a low heat.

Ingredients

A 5- to 6-pound leg of lamb, preferably at room temperature
1 clove garlic, peeled
Flour for

Main course
Dinner

Method

Preheat the oven to 500 degrees.
Rub the lamb all over with the clove of garlic. Or, cut the garlic into very thin slivers and, using a small knife, make incisions here and there in the fat of the lamb. Insert the slivers. Sprinkle the lamb g