Name: Roast Leg of Lamb
Yield: Makes 10 servings
Cuisine: Ukraine
Ingredients: 1 tablespoon unsalted butter, softened; Watercress or lettuce for lining platter; 1 (7-pound) leg of lamb with shank bone; 5 cloves garlic, slivered; Additional butter, coarse salt, and black pepper for serving; ½ cup fruity red wine; 1 tablespoon coarse salt; 1 teaspoon freshly ground black pepper; 2 bay leaves; 20 small turnips (about 5 pounds), peeled; 1 pound dry red kidney beans, soaked in cold water overnight

Preparation info

Makes
10
servings

Difficulty
Medium

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

I love leg of lamb and my family always served it with red beans and turnips on a bed of greens—simple and elegant. A Ukrainian favorite, small glasses of warm plum brandy to drink will bring complexity and charm to this already earthy dish. Ah, the pleasures of rustic life!

Ingredients

1 (7-pound) leg of lamb with shank bone
5 cloves garlic, s

Method

Preheat the oven to 425°F. Cut small slits all over the leg of lamb and insert the pieces of garlic. Rub the roast all over with softened butter and sprinkle with coarse salt and black pepper. Place the lamb on a rack in a shallow roasting pan. Pour 2 cups of water into the bottom of t