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Roast Leg of Lamb

Roast Leg of Lamb


1 (5 lb) leg of lamb

1 tsp. salt

1 tsp. freshly ground pepper

1 tbsp. oregano

1 clove garlic, halved

1/4 cup butter

Juice of 1 large lemon

2 small onions, chopped

3 or 4 sprigs parsley

2 or 3 mushroom, washed & chopped

1 cup water


Preheat oven to 500 degrees. Place lamb, skin side up, on a rack in an open roasting pan. Rub the meat with salt, pepper, oregano and garlic. Melt the butter, add the lemon juice, and pour over the meat. Add onions, parsley, mushrooms, and 1/2 cup water to the pan. Place in oven and roast 20 minutes. Add remaining water, lower temperature to 350 degrees, and cook to desired degree of doneness. Baste occasionally. Serve with pan juices and rice pilaf. Best when served rare. Allow 12 to 15 minutes per pound for rare.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

Reading Farmers' Almanac on Tablet with Doggie

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