Roast Leg of Spring Lamb
1 whole leg of young spring lamb
1/3 cup soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon minced onion
1 clove garlic, minced
1 large onion, sliced
1 large carrot, sliced
Remove lamb from refrigerator 3 hours before cooking. Remove all fat. Also remove fell (the thin, clear, brittle film).
Combine soy sauce, Worcestershire, onion and garlic; let marinade sit for 1/2 hour.
Brush lamb with marinade every 15 minutes for 1 hour.
Bake lamb in 325 degree F oven, over bed of onions and carrots, until pink (140 degrees F on meat thermometer). Baste frequently with marinade. Remove from oven and keep warm. Deglaze pan, thicken with strained vegetables and serve sauce separately.
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