New from our Carlisle House: Recipe of the Week!
We get so many comments about recipes we use, discuss with guests or
receive from guests and are asked to share. The first recipe is used
every year for our Christmas dinner and the "HOW" is always the topic of discussion with guests around the Christmas breakfast table as it cooks all day. We used lamb from the Dickinson College Farm for this one.
Always Pink Leg Of Lamb
8-10 lb. leg of lamb, trimmed
4 cloves garlic
1 tbsp. salt
1 tsp. rosemary (dried, but I've used fresh to taste)
2 tbsp. veg. oil
2 tbsp. vinegar
1/2 tsp. fresh ground pepper, or to taste
Preheat oven to 350. Mince garlic; add salt and mash to paste. Add
rosemary, oil and vinegar. Rub all over meat. Sprinkle with pepper.
Place on rack in roasting pan. Bake at 350 for 30 min. Reduce
temperature to 175 (yes, that is correct). Continue roasting for 8-10
hours (temperature of meat should reach 140-160). If not ready at the
end of 10 hours, increase oven temp to 325 and continue roasting until
done, about 15 min.
This recipe has never failed me. I prefer
leg of lamb to be on the medium side of medium rare and it always comes
out the way I like it. You could cut it with a fork and it smells
heavenly while cooking.