"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." — MamaW
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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
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