Roast Leg of Lamb

This leg of lamb comes to us from South Africa but resembles methods seen all over the world. We seem to be global in our approach leg of lamb, and it is a spring treat everywhere.

• 3 cloves garlic
• leg or shoulder of lamb
• salt
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1/2 cup oil
• 2 tablespoons oil for sauté
• 3 onions, chopped
• 1 can tomato puree (485 grams or about 17 ounces)
• 1 cup water
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 tablespoons vinegar
• 1/2 teaspoon cayenne pepper
• 2 tablespoons Worcestershire sauce
• 1/2 cup brown sugar
• cornstarch (optional)

METHOD

Preheat oven to 400° F.

Make slits all over lamb. Cut garlic into slivers and place them in slits. Season lamb with salt, oregano and rosemary. Pour over 1/2 cup oil and place in 400°F oven for 1 hour.

Heat oil in medium sauté pan. Sauté onions over medium heat until lightly browned. Stir in tomato puree, water, paprika, salt, vinegar, cayenne, Worcestershire sauce and brown sugar. Simmer, stirring, until sugar is melted.

Pour onion mixture over lamb in roasting pan, then cover with a lid. Reduce oven heat to 300° F, and cook for 2 1/2 to 3 hours. Baste occasionally and serve with the sauce in which it has been cooked.

If necessary, thicken this gravy with 1 teaspoon cornstarch, mixed to a paste with water.

Serves: 8

Contributor: Meryl Grebe

Back to Easter recipes          back to Passover     back to article introducing Jewish cooking       

 

top of page