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Roast Leg of LambTV7 Manning the Kitchen Easter Program
1 10 to 12 lb. leg of lamb, boned, rolled and then tied 2 medium onions, coarse and diced 2 carrots, coarsely diced 4 ribs of celery, coarsely diced 1 qt. sherry wine 1 pin cider vinegar 2 tbsp. Italian seasoning In a large roasting pan, lay the lamb (fat side up) and add the remaining ingredients. Marinate for at least 24 hours; turning the lamb every 3-4 hours. Strain off liquid and place lamb on top of the veggies . Season with salt and pepper, and roast at 350 degrees for two hours. Remove twine and slice , end to end, half inch thick.
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