Chandra

Roasted Lamb

Leg of lamb
Butter
Garlic, slivered
Lemon
Fresh basil
Fresh thyme
Fresh tarragon
Fresh chives
1 cup dry red wine
4 green onions
Cream
Flour


Rub the sides of the roasting pan with butter so that the drippings won’t burn. Place the lamb fat side up and rub with the garlic, lemon, basil, thyme, tarragon, and chives. Leave the herbs in the pan. Make slits in the lamb and insert the garlic slivers. Halfway through roasting, add the wine, green onions, and more herbs to taste. Roast 30 minutes per pound at 350F. Remove the roast from the pan. Boil and reduce the drippings or thicken them with cream and flour for gravy.