This is for Mary or anyone else who likes leg of lamb.
1 Boneless Leg of Lamb or you could even use Bone In
2 Tbsp. Oil
1 Clove Garlic Minced
1 Can of Beef Consomme
1 8 oz. can Tomato Sauce
2 tsp. Salt
1 Tsp. Oregano
1/2 tsp. pepper
Brush the lamb with the oil. Sprinkle with the salt, pepper and oregano.
Put in a roasting pan. Add garlic, consomme, and tomato sauce. Cover (I just wrap the pan in foil) and roast at 325- 350 for about 2 and 1/2 hours depending on how big the leg is. Remove from pan and let rest for 10 min. Then thicken the gravy in the pan.
My leg was almost 7 lbs. I used 350 temp and it was done in about 2 and 1/2 hours. That gave us medium meat. If you like it well done, just cook it longer.
I have used both a boneless leg and a bone in leg. They are both delicious with this recipe but the boneless is easier to cook.
I double the sauce recipe so that we have plenty for leftovers. Campbell’s carries the beef consomme.
I throw some small potatoes in the pan an hour or so before it is done. We have also skipped the potatoes and served it on rice.
Anyone who has an Aldi’s, they have butterflied leg of lamb on sale the week of Sept 6th for $ 5.99 a lb. Your price could vary depending on your area’s prices.