Sheepish

As per Jen Ponderosa's request... here is my recipe for roast leg of lamb. Actually, it's partly Betty Crocker's (she has the best roasting timetables!), partly Grandma's, and a little bit mine.

Quality plays a huge role in the flavor of your roast. I generally get a 5 lb leg as that is plenty for dinner and leftovers. I highly recommend the organic product from Newport Market over the cheaper alternatives found in other grocery stores. I suspect that Nature's and Wild Oats probably have comparable quality meat - but I just happen to love shopping at Newport, so that's where I buy lamb!


In a bowl, combine: a couple swirls of olive oil, 1 clove garlic (pressed), a couple shakes of sea salt, a few grinds of coarsely ground pepper, a small pinch of sugar, and a healthy pinch of rosemary. Whisk together.

Wash leg of lamb with cold water and pat dry. Do not remove the "fell" (the skin-like covering). Place "fatty side up" in a roasting pan with a raised rack. Brush with the olive oil mixture. Pour a thin layer of water into the bottom of the pan.

Bake uncovered at 325 degrees. Cook for about 25-30 minutes per pound (I cooked our Easter roast for 2-1/2 hours and it was perfect) - or until meat thermometer reads 160 degrees. (If you like your meat medium... otherwise refer to your friendly neighborhood Betty Crocker cookbook.) Remove from oven and cover with a "tent" of foil. Allow to rest for 15-20 minutes.

Carve, removing the "fell" as you go in case of picky children who get freaked out by fatty things attached to their meat. Serve with mint jelly and a light gravy.

Leftovers are great: make "lamb" sandwiches, add it to orzo, make lamb curry, gyros... and more!