Roast Leg of Lamb

In the next couple of days is the time to do your grocery shopping for Easter dinner. This will be the true test of your friendship with your butcher. You really do want that lamb, pork roast, ham or whatever de-boned. Save the bones.

Some groceries and meat market will not allow their butchers to accept money for extra services, so be prepared. If I know I'm going to need extra services I always take a jar of homemade jam, jelly or preserves with me, they love it. This time it was homemade Sweet Potato Butter. I'll give you the recipe later

After 20 some years this is still my favorite Roast Leg of Lamb recipe. If you have folks coming for dinner that swear they don't like or eat lamb, just don't tell them what you're having. When everyone starts commenting on the meat and asking what cut it is, simply say, "That's really good isn't it. It's all in the marinade.", and let it go. If they want the recipe, tell them you'll e-mail it later.

Roast Leg of Lamb
Plenty for a dinner of 8
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1 (6 pound) leg of lamb
1 teaspoon salt
2 teaspoons seasoning salt
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon black pepper
Stuffed olives

Trim excess fat from lamb. Mix all other ingredients except olives and rub thoroughly into meat on all sides. Prepare Marinade.

Marinade:
4 tablespoons freshly squeezed lime juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon dried marjoram
3 or 4 dashes of Tabasco sauce

Combine all ingredients and mix well. Gouge holes about 3/4 inch deep all over the top of lamb by inserting sharp edge of paring knife and scooping out as if coring an apple. Into each hole pour a little of the Marinade and insert a stuffed olive, like a stopper. Cover meat and refrigerate overnight. Roast uncovered at 350 degrees for 3 hours, or until tender, basting with remaining Marinade and adding small amounts of hot water if needed. Remove meat; skim off fat in pan; add enough hot water to make a rich gravy.

COOK'S NOTE: Variation: Season lamb as desired with (dry seasonings) and grate over the top a whole green apple and a whole onion. Bake slowly, basting with dry sherry during cooking.