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Leg of Lamb is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1/2 leg of lamb (3 to 4 pounds)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all purpose flour
Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5 to 6 inches from the heat until browned; turn and brown the other side. Turn oven to 350 degrees. Add 1/2 cup water to the pan. Cover and bake for 25 minutes per pound or until a meat thermometer reads 160 degrees for medium or 170 degrees for well done. Remove the carving board and keep warm. Pour pan drippings into a large measuring cup, scraping browned bits. Skim fat, reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equal 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Slice lamb and serve with gravy. Serves 6 to 8.
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