OVEN ROASTED LEG OF LAMB

INGREDIENTS:

- 4 lb. boneless leg of lamb,
- 8 minced cloves of garlic,
- 1 cup red wine,
- 1/2 cup water,
- 1/2 teaspoon salt,
- 1/2 fresh ground black pepper,
- 1/2 teaspoon dry thyme,
- 1/2 teaspoon dry tarragon,
- 3,4 bay leaves,

DIRECTIONS:

In a big mixing bowl combine all the ingredients, rubbing the meat all over;
Place the meat and all the spices mixture in a baking dish; cover with aluminum foil and place the baking dish in a 400 F preheated oven.
After one hour remove the aluminium foil and turn the meat on the other side. Continue roasting for another hour spooning juice on top of the meat few times during roasting.
This is how the meat looks before roasted...

...and this is AFTER two hours !

Remove roasted meat on a cutting board; slice it and nicely arrange

it on a serving platter.

Enjoy!

CROCK POT ROASTED LEG OF LAMB (friptura de miel)

INGREDIENTS:

- 4 lb. boneless leg of lamb,
- 8 minced cloves of garlic,
- 1 cup white wine,
- 1/8 cup olive oil,
- 1/2 cup water,
- 1/2 teaspoon salt,
- 1/2 teaspoon fresh ground black pepper,
- 1/2 teaspoon dry thyme,
- 1/2 teaspoon dry tarragon,
- 3,4 bay leaves,

DIRECTIONS:

In a big mixing bowl combine all the ingredients. Add meat and rub the mixture of all spices on both sides until well covered. Place the meat in the Crock Pot and set the timer on High for 4-1/2 to 5 hours.

This is how it looks BEFORE roasting...

and this is AFTER roasting...

Slice the roast on a cutting board first and then place it on the serving platter ...

There are a variety of side dishes that will accompany this delicious, tender, juicy Lamb Roast. Here are few ideas:

Rice Pilaf, Mashed Potatoes, Steam Mixed Vegetables, Baked potatoes, Roasted Seasoned Potatoes....and add a nice fresh crispy mixed salad with a nice balsamic Vinaigrette....and one glass of a Ruby red wine will satisfy any taste buds !!!

Enjoy !

HAPPY EASTER - 2011 -

Beef Salad & Lamb Pie











Lamb Stew



Oven Roast Leg of Lamb