Serves 8 and is very good warmed over in slices.
Leg of lamb - 5 1/2 to 6 lbs, boned and rolled if preferred.
bunch of parsley, all stems removed
1 teaspoon salt
1/8 teaspoon black pepper
- Preheat oven to 325 degrees.
- Wipe the meat with a cloth wrung out in hot water that contains a little vinegar.
- With point of a sharp knife, make 25 to 30 incisions in the tops and sides of meaty part and insert 2 or 3 leafy tops parsley in each.
- Rub roast with seasoning. (that's all it says but I think she meant the S and P)
- Place on a rack, meaty side up, in roasting pan and roast, uncovered, in a moderate slow oven (325) ( *what is a slow oven?*) for 2 and 1/4 hours or until tender - allowing 25 minutes per pound.
- Baste every 15 minutes after the first hour. (near end boil water as you will need it when the meat is done)
- If not a crusty brown when done, turn heat up to 500 degrees for 5 minutes (* let me insert that DH and I are fans of Barbara Kafka's high temp roasting methods*)
- Remove meat to a platter and add boiling water to the pan to make as much sauce as you desire. Bring to a boil stirring around edges. The juice is so delicious it seems a pity to make regulation gravy.