Roasted Young Spring Leg Of Lamb Spanish Style

Recipe Ingredients

1		Leg of lamb - (8 to 9 lbs) - skinned, peeled,
		Shank bone removed
1 tablespoon	15ml	Kosher salt
1 tablespoon	15ml	Coarsely-ground black pepper
1 tablespoon	15ml	Hot Spanish paprika
3 tablespoons	45ml	Garlic cloves - (to 4) - finely chopped (large)
1/4 cup	36g / 1.3oz	Chopped parsley
2 tablespoons	30ml	Dry thyme leaves
2 tablespoons	30ml	Dry oregano leaves
1/2 cup	118ml	Spanish olive oil
4 cups	250g / 8.8oz	Red onions - peeled, quartered (large)
8 cups	880g / 31oz	Carrots - peeled, and (large)
		Cut into large chunks
1		White Beans And Saffron - see * Note

Recipe Instructions

* Note: See the "White Beans And Saffron" recipe which is included in this collection.

Preheat oven to 375 degrees.

Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron.

This recipe yields 8 to 10 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C17 broadcast 04-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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