Roast Leg Of Lamb A La Russe(Makes 8 To 10 Servings)

1. 1

   Have butcher bone the lamb or do it yourself.

2. 2

   Peel fell from lamb and trim off any fat.

3. 3

   Sprinkle lamb out flat on waxed paper on kitchen counter.

4. 4

   Sprinkle with salt, pepper and lemon rind. Sprinkle with the lemon juice and, with your hands, massage juice into meat.

5. 5

   Roll them up jelly-roll style and tie at 2-inch intervals.

6. 6

   Combine onion, carrots and celery and spread over the bottom of a large, shallow roasting pan.

7. 7

   Place rolled lamb on vegetables.

8. 8

   Pour bouillon over meat and vegetables.

9. 9

   Roast, uncovered, at 325u00b0 for 2 to 2 1/2 or 2 3/4 hours, depending on degree of doneness desired.

10. 10

    Baste frequently with pan juices. Transfer lamb to a heated platter and keep warm in a low oven (150u00b0 to 175u00b0).

11. 11

    Bring pan juices and vegetables to the boiling point and skim off all grease.

12. 12

    Puree in a blender or food processor or push through a sieve.

13. 13

    Return to pan and add 1/2 to 1 cup white wine depending on consistency of the gravy you prefer.

14. 14

    Bring quickly to the boiling point, stirring constantly and cook for 1 minute. Carve lamb and place on a heated deep platter.

15. 15

    Spoon a little of the gravy over the meat and pass the rest in a sauce-boat, or if there is little gravy, spoon it all over the meat.

* Per serving · 4 servings · Values may vary.