Roast Leg of Lamb

Name: Roast Leg of Lamb
Yield: 8 to 10 servings
Ingredients: 1 leg of lamb (5 to 7 pounds); Salt and fresh-ground black pepper; Rosemary or thyme, and garlic (optional)

December 20, 2011

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Photo by Chelsea Kyle

Leg of lamb cooks well either on the bone or boned. The price per pound will be more when boned, but the advantage is that it makes it very easy to slice and carve for serving. Have it tied by the butcher, or do it yourself at home. Roast lamb is traditionally served with beans, such as green flageolet or cannellini, and for a very good reason: They are a perfect combination.

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