similar recipes: lamb
Place the leg of lamb in a large Dutch oven with just enough cold water to cover and bring to a boil. Remove any scum that forms on the water. Add onion, salt, cloves, celery, parsley and carrots. Cover and simmer over medium heat for about 1-1/2 hours.
This is an excellent and simple dish. The Lemon Egg Sauce has just a little tang and helps enhance the flavor of the young lamb. In the United States it is difficult to get a true milk fed lamb. The usual leg of lamb found at most butcher shops is what we call a Spring Lamb. A bit older and a bit heavier, as is the flavor . . . But excellent! Make it as a Sunday dinner. Lamb on in early afternoon . . . Sauce the last minute.
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