Roast Leg of Lamb

My house is in such a flurry of activity as my son Dennis and his wife Jackie will be arriving here from the UK in about 10 days time for a visit.
We have scheduled some sight-seeing trips while they are here as this will be Jackie's first visit to the Lake Tahoe area.
I had hoped the weather would cooperate for their visit but it's still very cold with about 4ft of snow on the ground.
One consolation, we can go up in the cable car to High Camp in Squaw Valley as the views around the mountains are magnificent this time of year and as we are still in ski season it should be open when they arrive.


View of High Camp and the ski cable car.

They will be with us for a little under 2 weeks and we thought perhaps even a cruise around Lake Tahoe on the steam ship the Tahoe Gal if it's open this early in the year.


The Tahoe Gal cruising Lake Tahoe......Lovely isn't she!!

Virginia City an old 1800's wild west silver mining town in Nevada is another must see, I took my sister Babs and her husband Terry there when they were here 2yrs ago and they loved it.


Virginia City boardwalk on main street.

Having my family around me is a true pleasure as both my sons, their wives and my grand-children live in the UK and I only get to see them once year on my yearly visits home. You can be sure I will be spoiling Dennis and Jackie rotten and feeding them to the gills.


I love a roast dinner with all the trimmings and roast lamb is a particular favorite of mine. Serve this baby with roasted root veggies, yorkshire pud, roast potatoes, mint sauce and pan juice gravy....Heaven on a plate!


Roast Leg of Lamb


Serves 4-6

1 3lb leg of lamb
2-3 garlic cloves cut into small slivers
3 Tblsp extra virgin olive oil
1 Tsp Kosher or sea salt
Freshly ground black pepper
2 sprigs of fresh rosemary leaves

Place a roasting rack in a roaster pan and set aside, pre-heat your oven to 375 degrees.
Snip or poke small holes in the lamb roast and insert the garlic slivers all over the roast.
Coat the lamb all over with the 3 tablespoons of olive oil, seasoning well with the salt and pepper.
Put the rosemary springs on top of roast inserting a few small picked leaves here and there into the holes with the garlic.
Place roast on the rack and bake in the preheated 375 degree oven for 1 hour to 1 hour and 15 minutes.
Remove roast and tent with tin foil letting it rest for 15 to 20 minutes before carving.