Roast Leg of Lamb Divine is a traditional American recipe for a classic dish of leg of lamb roasted with cream of mushroom soup, soy sauce and onion soup mix that forms the sauce for the meat. The full recipe is presented here and I hope you enjoy this classic American version of: Roast Leg of Lamb Divine.
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Ingredients:
1 leg of lamb
1 package (40g) onion soup mix
400ml Cream of Mushroom Soup (or substitute tinned)
2 tsp soy sauce
1 dash (1/8 tsp) freshly-ground black pepper
salt, to taste
1 garlic clove, finely chopped
Method:
Trim any fat and surface sinews from the lamb then place in the base of a roasting tin. Add the garlic, salt, pepper and soy sauce followed by the soup and the onion soup mix. Cover the roasting pan or wrap in foil then transfer to an oven pre-heated to 160°C and roast for 25 minutes per kg (rare), 35 minutes per kg (medium) and 45 minutes per kg (well done) plus 30 minutes.
Remove the lamb to a cutting board and allow to rest for 15 minutes before carving. Pour the pan juices (the sauce) into a pan and keep hot whilst the lamb is resting. Carve the lamb, arrange on a serving plate and pour the sauce over the top.
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