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Lamb Roast (Traditional Seder Dish)

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      Title: LAMB ROAST (TRADITIONAL SEDER DISH)
 Categories: Other meat
      Yield: 1 Servings
 
      1    Leg of lamb
           Garlic; sliced and chopped
      2    Chicken soup
      2    Rosmary sprigs; (preferably
      2 tb Vinegar
           Juice of 1 lemon
           Paprika
           Black pepper
           Chili peppers
 
  Recipe by: Yaara Di segni  Make a few
  cuts in the roast so spices can be inserted in the cuts. Deep cuts
  can also be made to facilitate serving.
  
  Put the leg in a baking pan with the spices rubbed all over the
  roast. mix the soup with the lemon juice and add about a quarter of
  quantity to the roast.
  
  Roast in a preheated oven at 210 (Celsius) for 10 minute and then
  turn the meat over. Lower heat to 150 degrees andf keep baking for
  about 25 minutes for each kg of meat. Every 10 minutes baste with the
  liquids and add someo f the soup&lemon souce. every few times turn
  the roast.
  
  The baking times are according to wht's written in the recipe we
  have. As our oven doesn't have temperture settings (the oven is 25
  years old and the writing on the knob disappeared....) we only
  guessed the temperature but yet it came out great. It was the best
  dish of the evening and although it looked somewhat overdone from the
  outside it was as soft as butter.
 
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