August 2, 2007: Seven-legged lamb

[Emrikol]

Here, this might come in handy (You can hate me all you want)

INGREDIENTS:

* 1 leg of lamb, about 5 to 6 pounds
* salt and pepper
* 3 to 4 garlic cloves, crushed
* 1 can (10 1/2 ounces) condensed beef broth
* 1 soup can water
* 2 tablespoons vinegar
* 1 onion, sliced

PREPARATION:
Rub leg of lamb with salt, pepper, and crushed garlic. Add beef broth, water, vinegar, and onion slices to the roasting pan. Insert meat thermometer into thickest part of the lamb, not touching bone.

Put lamb in preheated 450° oven and bake for 15 minutes.
Reduce heat to 350° and continue roasting until thermometer registers 145° to 150° for medium-rare, or 160° to 170° for well-done. Serve garnished with fresh parsley, if desired. If desired, simmer and reduce drippings, skim fat, and serve with the lamb.
Serves 8.