Judy's Leg of Lamb
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.
