Roast Leg of Lamb: A Sunday Start-Up Dish

Preparation info
  • Makes:

    6 to 8

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is perfect for when you have the time but not the energy to put into your cooking and when you need to create the makings of a second meal.

For the sake of research, I attempted twice to cook thawed frozen New Zealand roast of lamb packaged in plastic: Both times it was ghastly. Be sure the lamb you buy is fresh and not thawed frozen. If your supermarket has an in-house butcher, then the meat should be okay.

I simply stick the leg of lamb in a hot oven and let it cook a