ROASTED LEG OF LAMB.
*A full-sized picture of this dish is available in the Gallery.
Leg of lamb (any size)
Onions (1-2 large)
Butter or olive oil
Salt and pepper to taste
Slice the onion, put it in a bowl and add 1 teaspoon of salt and ½ teaspoon of pepper. Massage them into the onion and squeeze it with your hands until the onion gets soft and a little juice will come out.
Rub the lamb all over with salt and pepper, and coat it with onion.
Put it in a plastic bag and seal the bag well, to prevent any leakage. Marinade the leg of lamb overnight in refrigerator.
Remove the lamb from refrigerator one hour before you cook it, so that it comes to room temperature.
Preheat the oven to 350 F (180 C). Remove the onion from your lamb, and spread the butter around to coat the lamb all over.
Place the lamb on a baking or roasting pan with tall edges, add 1 cup of water, and roast it uncovered until the lamb is cooked, approximately 1½ – 2 hours, depending on the size of your lamb (your meat thermometer should show 160°F (70°C).
From time to time, remove the pan from the oven and baste the lamb with juices from the pan.
If your lamb is golden-brown, but not yet cooked, loosely cover it with foil. If needed, add more water into the pan to prevent the lamb from burning.
Remove the roasting pan from the oven and let the lamb rest for 10 minutes before carving, to allow juices to settle.
Serve with any side dish to your taste and gravy from the roasting pan..
Bon Appétit! Enjoy!