Roast Leg Of Lamb

Serves: 8
Total Calories: 880


4 to 5 pounds leg of lamb
8 cloves garlic, slivered
salt, pepper and seasonings to taste
1/4 cup olive oil
4 cloves garlic, minced
1 to 1 1/2 cup red wine or other cooking liquid
8 to 12 red potatoes, depending on size
3 ribs celery, cut into 1-inch pieces
4 carrots, cleaned and cut into 1-inch pieces
4 to 6 boiling onions or 2 small onions quartered
1 cup brussels sprouts, optional

6 to 8 ounces creamy horseradish
3/4 to 1 cup honey


Pierce the leg of lamb in various places and insert the slivers of garlic. Season roast with salt, pepper, and other seasonings. Heat olive oil in 12-inch or 14-inch deep Dutch oven. Add minced garlic when hot. Brown roast on all sides in the olive oil and garlic. When brown, add red wine or cooking liquid. About every 15 minutes, brush the horseradish glaze, recipe follows, over the roast. Cook for about 1 hour, until roast is beginning to get tender, using 8-10 briquets under the Dutch oven, and 18-20 on the lid.

Remove lid and add all the vegetables. Cook another 20-25 minutes until vegetables are done. Remove the roast, let it rest for a few minutes, slice and serve. Use the remaining glaze as a garnishment.

HONEY HORSERADISH GLAZE: Heat the creamy horseradish and honey in a separate pan, mixing thoroughly, until it boils. Remove from heat. Baste or brush the roast with the glaze while roast is cooking about every 15 minutes.

Spiced with More Tall Tales - Meats

Nutritional Facts:

Serves: 8
Total Calories: 880
Calories from Fat: 353

This Roast Leg Of Lamb recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
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Easy Dutch Oven Lasagna
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Hank's Spaghetti Sauce
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Roast Pork With Sweet And Sour Sauce
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