- 1 leg of lamb
- 1 large bulb garlic (or 2 or 3 small bulbs)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon juice
- 2 teaspoons chopped fresh rosemary, or 1/2 -1 teaspoon dried
- Salt and freshly ground pepper
- Beef or lamb broth or water
- 1 bunch of leeks
- Roast the garlic: remove the outermost papery covering and use a small knife to cut the tips off the cloves of garlic (keep the bulb intact). Place in a terra cotta roaster, or a covered pan, and roast at 300 degrees for 1 hr. Allow to cool to room temperature, and then slip the cloves out of their skins
- Preheat the oven to 350 degrees
- Place the roasted garlic cloves in a small bowl and mash with a fork. Add the oil, vinegar, and lemon juice and thoroughly mix together. Add the rosemary and season to taste with salt and pepper.
- Rub the leg of lamb all over with the paste.
- Thoroughly wash the leeks and coarsely chop. Place in the bottom of a roasting pan, and then place the leg of lamb on top. Pour ½ cup of broth or water in the pan.
- Roast for 1 ½ hours, then check for desired degree of doneness.
This recipe was provided by Judith McGeary, an attorney, activist, and sustainable livestock farmer in Texas. Judith is founder and executive director of the Farm and Ranch Freedom Alliance (FARFA), which advocates for independent farmers, ranchers, livestock owners, homesteaders, and the consumers who support the small family farms. FARFA also supports common sense policies for the local and diversified agricultural systems.