Place vegetables in roasting pan. Remove outer layer
of skin from lamb and place on top of veggies. Make
six incisions in the surface of lamb and insert
slivered garlic and rosemary.
Mix peppercorns, garlic salt, lemon juice and oil.
Rub mixture over lamb. Roast at 375 degrees (about
1/5 hours) until internal temp is 125. Remove lamb
from pan and allow to rest.
Sauce- remove excess fat from roasting pan. place
pan over low heat on stove and sprinkle flour over
veggies. Stir constantly to form a roux.
Add broth, jelly and ginger, bringing to a boil
while stirring. Lower heat and reduce until
thickened. Strain vegetables and serve.
Serving
Suggestions
Kent Mitchell
Originally Submitted
4/8/2013
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