2 1/2 kg (5 pounds) leg of lamb 1 bunch parsley, chopped salt freshly ground black pepper 2 tsp. rosemary 5 dl (2 cups) lamb stock 4 Tbs. (1/4 cup) flour soy sauce
Instructions
1) Preheat the oven to 175 C (350 F).
2) Bone the leg of lamb. Sprinkle the meaty side with parsley, salt, pepper and rosemary.
3) Roll up and tie with cotton string. Insert a meat thermometer into the thickest part.
4) Roast until the meat reaches an internal temperature of 75 C (165 F), about 90 minutes.
5) During roasting, baste often with stock.
6) Deglaze the pan with the remaining stock. Thicken with flour stirred into a little water, if desired. Season with salt and pepper and add soy sauce for color.
7) Serve with boiled potatoes, braised onions, brussels sprouts, carrots, baked apple halves filled with jelly and gravy.
8) Core the apples and halve lengthwise. Brush with lemon juice and bake in the oven until tender, about 15 minutes.
Spoon jelly into the indentations.
Enjoy!
