CHEF JEFF — ONE BYTE AT A TIME: Oven-Baked LambThis dish could star on the Easter table.
By: Herald Staff Report,
This dish could star on the Easter table.
3 cloves garlic, cut in slivers
1 leg of lamb, 4 to 6 pounds
1 tablespoon rosemary leaves
1 lemon, halved
1 teaspoon salt
Freshly ground pepper
1 bay leaf
½ stick butter, melted
½ cup water
6 potatoes, peeled, quartered
2 tablespoons tomato paste, diluted in ½ cup warm water
1 tablespoon oregano
Heat oven to 375 degrees. Open a few gashes in meat with knife; push slivered garlic deep inside them. Do same with rosemary. Place meat in baking pan. Rub with lemon halves; season with salt, pepper to taste. Place bay leaf next to lamb. Baste with some of butter. Pour ½ cup water around meat. Bake 1 hour. Add potatoes around meat; pour tomato paste mixture over potatoes. Sprinkle with remaining butter, lemon juice, oregano. Bake, until internal temperature reaches desired doneness, 145 degrees for medium-rare. Allow to rest 15 minutes before carving.
Yield: Serves 8.
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