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Roast Leg of Lamb
Spring and Easter bring thoughts of delicious roast
lamb.
•1 leg of lamb (3–4 lb.)
•1 package onion soup mix
•1 can cream of mushroom soup
•1 clove minced fresh garlic
•2 teaspoons soy sauce
•salt and fresh ground pepper to taste
Trim fat from lamb. Place in roasting pan with cover.
Add garlic, soy sauce, salt and pepper. Then add cream
of mushroom soup and onion soup mix. Cover roasting
pan. Bake at 400°F until tender. Roast for 15 minutes
per pound if you like the lamb pink, 18 minutes for
medium. Wrap the lamb loosely in foil and leave to
stand for about 15 minutes.
Serves 6-8.
Serve with fresh steamed asparagus.
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