Monday, January 29, 2007

Roast Leg of Lamb

How easy can you get?

Roast Leg of Lamb
Adapted from From Julia Child's Kitchen by Julia Child

Serves 6 to 8

A 5 to 7 ½ pound leg of lamb
1/3 cup olive oil
1/3 cup soy sauce

Preheat oven to 450 degrees.

Remove as much of the fat from the lamb as you can. The reason this is important is that lamb fat has a low melting point and will start to congeal on the plate at room temperature, accounting for the strong taste that people associate with lamb. It's not the meat; it's the fat. This is different from beef fat, which has a high melting point and makes the meat stay juicy and succulent while you are eating it.

Rub the lamb with the oil and soy sauce.

Place the roast on a rack in a roasting pan. Put the pan in the middle of the preheated oven, and roast for 15 minutes. Baste with oil.

Turn the heat down to 350 degrees, and cook for another hour. Remove the roast from the hot pan, and let stand on a board for 10 minutes before carving.

Leftovers are wonderful made into a lamb salad or turned into a curry.

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