Roast Leg of Lamb
You can never have too many main course recipes, so give Roast Leg of Lamb a try. This recipe serves 10. Watching your figure? This gluten free, dairy free, and primal recipe has 276 calories, 42g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes approximately 2 hours and 17 minutes. If you have oregano, salt, several cloves garlic, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Watch how to make this recipe.
Preheat the oven to 500 degrees F.
Put the chopped onions, celery, and carrots in a roasting pan.
Sprinkle with a little salt, pepper, and oregano.
Place the lamb in the roasting pan on top of the vegetables. Season the lamb with a little more salt, pepper, and oregano.
Place in the oven for 15 minutes.
Add a couple of cups of water to the pan, enough so it doesn't stick.
Lower the temperature to 350 degrees and cook for 90 minutes.
Remove the lamb, strain the juice from the roasted vegetables left in the pan, and put into another pan. Take strained vegetable juice, and add just enough cornstarch to thicken. This is the lamb gravy.
Slice the lamb and serve with gravy, roasted potatoes, and choice of vegetable.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.