Ingredients
5 to 7 lb. leg of lamb, skin removed
8 cloves garlic, cut into slivers
seasoned salt
coarse black pepper
vegetable oil
3 c. brown stock (beef consomme)
2 c. cream sherry
8 small new potatoes
Method
Sources
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Fine zesting and grating for citrus, spices, hard cheese
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Remove meat from refrigerator 3 to 5 hours before cooking. Insert pieces of garlic all around the leg by making tiny incisions and pushing garlic in. Season meat with salt and pepper. Pour a little vegetable oil over meat and let marinate until cooking time. Simmer brown stock with sherry until reduced by half. Place leg in roasting pan in preheated 450° oven, leave door ajar, turn frequently and baste with oil. When outside is crisp (about 45 minutes), take meat out of pan and place in fresh pan. Roast the potatoes in first pan for 1 to 1 1/2 hours. Reduce temperature to 300°. Place lamb in oven. Baste with stock and sherry frequently. Roasting time is 20 minutes per pound, less 45 minutes. Serve with lima beans and roasted potatoes.