Ingredients

  • 1 very young leg of lamb, 4 to 5 pounds
  • ¼ cup coarse salt
  • Grated rind of 1 lemon
  • pound butter
  • 3 sprigs of rosemary
  • Bouquet of flat parsley
  • Pickle Sauce

Method

  1. Pound leg of lamb to make it somewhat flatter than it is. Rub it with coarse salt and let it stand for 2 hours.
  2. Preheat oven to 325°F. Place lamb in a roasting pan, sprinkle with lemon rind, and rub with the butter. Put rosemary and parsley in the roasting pan.
  3. Roast the lamb, covered, in the preheated oven for 1 hour. Baste several times while roasting.
  4. Place lamb on a serving platter. Add any juices from the roasting pan to the pickle sauce, and mix well. Serve sauce separately

Loading
Loading
Loading