Roast Leg of Spring Lamb

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 oven-ready leg of spring lamb (5 to 6 pounds)
  • 2 garlic cloves
  • 6 tablespoons butter


  1. Preheat oven to moderate (325°F.).

  2. Loosen the skin around the bone of the leg of lamb and insert the garlic cloves. Rub two tablespoons of the butter over the surface and sprinkle with salt and pepper.

  3. Sauté the scallions, c