Leg of Lamb with Vegatables and Gravy

By Mark Lawrence

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This is how they cook pot roast in the mid-west, except we use lamb. Oh, and we think that there are more spices in the world than just pepper.

1 leg of lamb
4 cloves garlic
3 medium onions
8 medium potatoes, cubed
8 carrots
2 chicken buillion cubes
1 cup wine or cooking sherry
3 tbl corn starch
1 tbl oregano
1 tbl parsley
1/2 tsp sage
1/2 tsp cumin

  1. Peal the skin off the cloves of garlic, and slice into thin pieces.

  2. Puncture the lamb many times about 1" deep with a paring knife. Place individual slices of garlic into each puncture.

  3. Slice the onions into pieces about 1" on a side. Peal the potatoes and carrots, and slice into pieces about 1" on a side.

  4. In a deep pan, such as for a turkey, place two quarts of water and the sherry. Place the onions, potatoes, and carrots into the water. Place the lamb on top of everything. Bake at 350 until a meat thermometer stuck in the largest part of the lamb reads medium rare - about 170 degrees. This will take about 2-3 hours. Don't overcook the lamb.

  5. While the lamb is cooking, check the water level every 30 minutes. Do not let the water level get below a quart.

  6. When the lamb is done, set it aside on a plate to cool. While the lamb is cooling, remove the onions, potatoes, and carrots from the pan, and place them in a large bowl to serve.

  7. Pour the remaining liquid (at least a quart) into a large sauce pan, and add the chicken bullion cubes. Optionally add any or all of the oregano, parsley, sage, cumin. Heat to boiling. In a coffee cup, place the corn starch and 3 tbl of water. Stir until the corn starch is dissolved. Pour this into the boiling gravy to thicken it.

Slice the lamb, and serve with mint jelly.