[prisoner6]

Haven’t had a chance to post for awhile but it’s great to read these threads!

Mrs p6 spotted a boneless leg of lamb roast on manager’s special for $8. It’s from Australia, not frozen and 2.6 lbs.

I love lamb but it’s usually so expensive here we don’t buy it.

My initial idea is to dry it, rub with olive oil and a few spices but I don’t have a recipe.

Anyone here have any ideas?

[Gabz]

My initial idea is to dry it, rub with olive oil and a few spices but I don’t have a recipe.

That is my recipe!!! I just use rosemary, but I'm partial to that with lamb.

Good on the Mrs for scoring that roast - awesome price.

[fanfan]

Roast leg of lamb is my Husband's specialty.

You need a good roasting pan. In it put some olive oil, pepper, Worcestershire sauce, HP, or even a beef seasoning like liquid Bovril, and/or what ever spices you like, and 1/2 a cup of water.

If the roast has the string like mesh wrap, leave that on to hold the shape. Season with some pepper, and rub in some Worcestershire sauce, HP, or even a beef seasoning like liquid Bovril.(I know, beef flavor on lamb sounds weird, but it works.)

Peel 2-3 large potatoes per person, cut into 2-3” chunks, rinse with water to remove surface starch.

Dump the potatoes into the roasting pan, and mix with your hands to spread the liquid seasoning.

Move the potatoes to the edge of the pan, and place the roast in the center “Fat side down”.

Place in the center of a 350F oven, uncovered. Your 2 1/2 lb piece should cook for at least 2 1/2 hours. Possibly longer.

The only trick is to make sure you have a bit of liquid in the bottom of the pan at all times. Don't let the bottom burn. Add more water at any time when/if needed. Feel free to stir the potatoes and baste every thing a bit if you want, but no more than once an hour.

If there are any left over roasted potatoes, trust me, you won't mind.