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60+ Minutes |
Recipe Name: Lamb
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: Leg of lamb with the bone is the cut of meat you want. Plan on at least a half of pound of meat per person.
You'll need to use a meat thermometer when roasting lamb. Put the termometer in the thickest muscle and be careful not to hit bone or fat, it will mess up the reading. Leave the thermometer in while cooking the lamb. A good guide to cooking times/temps can be found here, or consult the Betty Crocker cookbook.
http://www.pillsbury.com/Learn/showTip.asp?tip_nbr=211
Put the lamb in the roasting pan, fat side up. With a sharp knife, poke into the fat about 1/2 inch and pry the lamb away enough to insert a clove of garlic. Repeat for about 12 cloves (cutting bigger cloves in half). Cut 2 lemons in half and squeeze over lamb. Sprinkle on salt, pepper, and any other seasons you want.
With about 1.5 hrs of cooking time remaining, peel and cut potatoes in half. Put them on one side of the roasting pan beside the lamb. Occasionally take a turkey baster and squirt drippings over them. You'll do the same with the artichokes on the other half of the pan, but don't add them until you only have about an hour of cooking time left. Turn the potatoes part of the way through cooking.
The lamb needs to cool for 15 minutes before carving. Do the math, and you can continue cooking the veggies while the lamb is cooling.
To carve the lamb, consult the Betty Crocker cookbook.
Serve with Crosse and Blackwell Mint Sauce.
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