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Craig Claiborne

Roast Lamb with Cherries

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Preparation info

  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 oven-ready leg of lamb (7½ to 8 pounds)
  • 2 large garlic cloves, cut into quarters
  • 1 tablespoon

Method

  1. Preheat oven to hot (400°F.).

  2. Make several small slits over the surface of the lamb and insert the garlic pieces. Blend the salt, sugar and pepper together and rub well into the lamb.

  3. Place the lamb in a roasting pan and roa

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