"This recipe was passed down from my mom. I love lamb and this recipe shows it off. Serve with roasted potatoes." — Michelle
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1 (5 pound)
leg of lamb
salt and pepper to taste
chopped green onions
chopped fresh parsley
dry white wine
The flavor of the meat in this recipe is really good, but the cooking time is way, way, WAY off!!! At 45 minutes, my leg of lamb, which was only THREE pounds, was only about half done. I think the recipe meant to say cook 45 minutes, turn, and cook 45 minutes more. That'd be more accurate, though I'm still thinking it'd be a pretty rare dish. It took almost 2 hours for mine to cook. My family (including my carnivorous dad) really thought it came out very moist and loved the flavor, though, so I will make it again just keeping in mind that it takes a lot longer to cook. The gravy is kind of grainy because of the bread crumbs, but the meat almost doesn't need it. Next time I may just add some beef broth to the drippings and thicken it a bit and call it good.
I love gravy. When I used this recipe I replaced the wine with 1/2 cup of red wine. Parsley became optional. Then to thicken I used a little Veloutine (Instant Thickener).
This recipe is truly amazing! Several of the calculations are REALLY off. First of all, a 5 pound lamb serves a lot more than 4 people, unless you're feeding sumo wrestlers. Second of all, like a turkey or other roast, you can't fully cook 5 pounds of meat in 45 minutes. You do need about 1 hour per pound of meat. In light of needing about 5 hours to cook, I recommend that you add the bacon somewhere in the last 1/2 hour of cook time.
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Lamb with Wine Gravy
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 374
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