View source for Judy's Leg of Lamb

[[Category:Recipes]]
[[Category:Entrees]]
=JUDY'S LEG OF LAMB=

Leg of Lamb by Judith Rykoff Klingstein (Lee Gold's mother)
(born Deecember 6, 1913 - died the second night of Chanukkah, 1998)

==Ingredients== 
soy sauce
garlic oil
seasoned salt:  optional
onion powder
garlic powder
paprika
rosemary leaves
sweet basil
large plastic bag for wrapping leg in while marinating
leg of lamb of at least 4 pounds

==And now the hard-to-find ingredients==
* '''"Bordelay"''' garlic sauce:  This is not a flavored Worcester sauce or a Bordelaise marrow sauce.  Get Radich's Brdelay Sauce on Amazon.
* beef tea (Smithers now calls this "beef broth concentrate; buy on on Amazon)
Get the bottle if you can rather than little packets.

Slurp handfuls of the sauces all over lamb, one ingredient at a time:  soy sauce, Bordelay garlic sauce, garlic oil
sprinkle the powders all over lamb one at a time:  onion powder, paprika, garlic powder (optional seasoned salt)
sprinkle only on TOP of the leg of lamb:  crushed rosemary leaves and sweet basil

Wrap in large plastic bag and refrigerate for 8 hours up to (preferred) three days

Cooking:  regardless of weight
Using large uncovered roasting pan, roast for 150 minutes
Start at 375 degrees; last hour at 350 degrees
After first half hour of cooking, pour on 3-4 soup spoons of beef tea
Baste every 15-20 minutes after pouring on beef tea.

If cooking several legs, use baster to remove juice -- if the legs are in danger of being waterlogged by the accumulating juice.
Pour off unwanted fat and put juice in a gravy boat.  Your guests will want to pour it on potatoes.

When roasting is done, let lamb sit for at least 10 minutes before carving.