Jo Safford's Elegant Leg Of Lamb

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 5 -7 lbs leg of lamb
• 4 tablespoons safflower oil
• 3 tablespoons fines herbes
• 6 garlic cloves, sliced

Recipe

• 1 preheat oven to 350°f.
• 2 cut slits into leg of lamb and insert slivers of garlic [to taste -- you can also add whole unpeeled cloves of garlic to the pan, once some drippings have formed in the pan].
• 3 coat leg of lamb with oil.
• 4 sprinkle with salt, pepper and fines herbes, patting these into the oil.
• 5 bake 25 minutes per lb for rare, or longer for medium.
• 6 remove and let sit for 20 minutes before serving --.
• 7 remove excess fat from pan and make gravy with water and cornstarch (which has been dissolved in cold water and then added) to thicken.
• 8 for shepherd's pie leftovers: trim meat off bone after dinner; cut into 1-2 inch cubes; grind in a food processor or blender; add chopped onion to taste; add enough gravy to bind and moisten [can use knorr beef gravy mix in a packet or better than bouillon beef base].
• 9 steam 1 potato per 1 cup of ground meat; mash with some milk, butter, salt and pepper to taste; put 1/3 of potato mixture into ground meat; pat into a casserole and top with remaining mashed potatoes; sprinkle with paprika and bake at 375°f until it's bubbling (about 30 minutes).