High Altitude Lamb

Name: High Altitude Lamb
Ingredients: leg of lamb (6-7 lbs); 2 cloves garlic, cut into slivers; 1/2 teaspoon dried savory; 1/2 teaspoon dried basil; 1/2 teaspoon dried rosemary; 3 tablespoons olive oil; salt and pepper (optional); 1 -2 tablespoon flour, for gravy; 1 cup chicken broth or 1 cup chicken stock, for gravy (in case there is not enough drippings); to taste potato, peeled (optional)

10 ingredients

14 steps

Ingredients

leg of lamb (6-7 lbs)
2 cloves garlic, cut into slivers
1/2 teaspoon dried savory
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
3 tablespoons olive oil
salt and pepper (optional)
1 -2 tablespoon flour, for gravy
1 cup chicken broth or 1 cup chicken stock, for gravy (in case there is not enough drippings)
to taste potato, peeled (optional)

Directions

1

Preheat oven to 550 degrees F.
2

Place lamb fat side up on rack in roasting pan.
3

With small sharp knife cut slits all over lamb.
4

Place garlic slivers in slits.
5

In small bowl combine savory through olive oil and combine well.
6

Rub herb mixture over lamb.
7

Salt and pepper lamb, if desired.
8

Insert meat therometer into lamb.
9

Bake at 550 degrees F for 15 minutes (rare-internal temp 140), 20 minutes (medium-internal temp 160), or 25 minutes (well-internal temp 170).
10

Turn off oven.
11

Do not open oven door for 3 1/2 hours.
12

Pour off 2 Tablespoons fat into saucepan and cook with 1 Tablespoon flour.
13

Add drippings and chicken stock to equal 2 cups.
14

Cook until thickened.