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Preparation time & cooking: 50 minutes
1 leg of lamb or 1 lamb shoulder, 2 lbs. potatoes, 2 onions, 3 garlic cloves, olive oil
Peel the potatoes and cut them into round slices. Do the same with the onions. Place both on an oven proof plate. Salt and pepper. You may add some unpeeled garlic cloves. Cut 3 garlic cloves in half and insert them under the lamb leg's skin (put them underneath the skin in three different places). Put the lamb leg on top of the potato bed and pour 2 tablespoons olive oil over it. Place in a 356 degree F. oven for 30 to 40 minutes, depending upon preference. Turn the lamb legs from time to time and sprinkle with water.
Château de Thoiry
Vicomte et Vicomtesse de la Panouse
Leg of lamb is much like a beef roast - it is tender and juicy. I like lamb because the meat really absorbs the flavor of whatever spices you are using. This recipe of Lamb leg from Pierre Salinger is really simple and perfect even if you don't have a lot spices on hand.