Recipe by MamaW
"My Nana owned several restaurants in the New York area in the mid-1900's and this was one of her favorites. We always serve it at Easter. When the lamb is done, you can make a gravy with the juices by adding flour and water and boiling until thickened."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
leg of lamb
salt to taste
garlic, cut into slivers
lemons, sliced and seeded
I must agree this is a fine recipe.
We used the recipe, however the lamb was cooked out side on the grill, which gave a better taste and was very tender to perfection. Best served with chilled kosher wine.
I made this for my husband. He thought it had too much of a lemon flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Nana's Leg of Lamb
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 514
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to season and roast a juicy, tender leg of lamb.
An impressive roasted leg of lamb served with a rich balsamic-fig sauce.
See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.