Floyd’s Curried Leg of Lamb

Ingredients:
1 approx. 5 - 7 lb. leg of lamb, bone in

3 Tablespoons lemon juice

1 Tablespoon curry powder

1 cloves garlic, crushed

2 teaspoons salt

¼ teaspoon pepper

2 onions, finely chopped

½ cup dry vermouth

1/8 cup water (add water last, not too much)

Directions:

Preheat oven to 400 degrees

Place lamb on rack in roasting dish (if you add water to the bottom of the pan – clean up will go a lot smoother and it really cuts down on smoke, etc).

Sprinkle lamb with lemon juice

Mix garlic, curry, salt and pepper with water to make a paste

Spread the paste over the top (fat) side of the lamb

Cook for 30 minutes

Remove the lamb from the oven and slowly pour vermouth over the top so as not to disturb onion.

Reduce oven temperature to 350 degrees, return lamb and cook until meat thermometer reads 150 degrees for medium or approximately 15 minutes per pound for medium.

Let lamb sit for 10 minutes prior to slicing.

Enjoy!