|
1 whole leg of young spring Lamb
1/3 cup Soy Sauce
4 Tablespoons Worcestershire Sauce
1 Tablespoon minced Onion
1 Clove Garlic, minced
1 large Onion, sliced
1 large Carrot, sliced
|
|
|
Remove lamb from refrigerator 3 hours before cooking. Remove all fat. Also remove fell (the thin, clear, brittle film). Combine soy sauce, Worcestershire, onion and garlic; let marinade sit for 1/2 hour. Brush lamb with marinade every 15 minutes for 1 hour. Bake lamb in 325 degree F oven, over bed of onions and carrots, until pink (140 degrees F on meat thermometer). Baste frequently with marinade. Remove from oven and keep warm. Deglaze pan, thicken with strained vegetables and serve sauce separately.
|
