tasty tuesday: lew’s leg o’ lamb

Each year our church friends host a traditional Messianic Passover Meal at their home. We go through the entire Passover ritual and we enjoy a wonderful meal together. It is a cherished tradition my hubs and I look forward to. We don’t get to go every year but this Saturday evening we will be going to the home of Greg & Karen  and the meal will feature a lovely, delicious roasted leg of lamb from the kitchen of Lew and Alice! They have shared the recipe and instructions on how to make a perfect…Roasted Leg of Lamb and the image below is Lew’s dad’s original recipe card, at least 35 years old!

Lew’s Roast Leg of Lamb

Before:

• Thaw the roast the day before preparing.
• On the day of preparing, remove roast from ‘frig to reach “room temperature.”

Ingredients:

• a 5-7 pound Domestic leg of lamb (have butcher remove the gland when buying) not sure if this pertains to a roast purchased at a grocery store?
• salt
• 2 cloves of garlic

Marinade:

• 1/4 cup vinegar
• juice of one lemon
• 1 tsp Worcestershire sauce
• Hot pepper sauce – several shakes, dashes, squirts – whatever you call that action!

Directions:

1. Preheat oven to 350 degrees.
2. Skin lamb and remove all fat.
3. Rub salt all over leg.
4. Prick places on the meaty side and insert thin slices of the two garlic cloves.
5. Let stand at room temp an hour or two to absorb salt.
6. Place bone side down in roasting pan.
7. Coat all over with marinade sauce, after salting.
8. Place roast in preheated 350 degree oven and roast 30 minutes per pound.
9. Just before removing from oven, coat again with the marinade sauce. Make more sauce, if necessary.
10. Allow to rest for 30 minutes – place a tent of aluminum foil over the roast.
11. Slice, beginning at small end of leg.

Bon Appétit!

Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul. 3 John verse 2

Here’s your printable!