4 to 5 pound leg of lamb
2 tablespoons hardened bacon drippings
1 onion, chopped
4 to 5 cloves garlic, crushed
2 to 3 sprigs rosemary
1 cup white wine
3 cups vegetable broth
2 pounds baby carrots
Rub the lamb with bacon drippings and sprinkle with salt and pepper.
Put the leg of lamb in a roasting pan and place on the second rack from the top.
Turn broiler on and broil until lamb has a nice golden crust on both sides, about 4-5 minutes per side.
Brush the mustard over the leg of lamb.
Pour the liquid in the roasting pan and toss in the onions, garlic and rosemary sprigs.
Cover with lid or tightly with foil and cook in a preheated 350 degree Fahrenheit oven for 4 hours.
Carefully remove the foil and toss the carrots into the juices. Cover again, with the foil, and cook for another hour or until the carrots are cooked.
Remove from oven, place the lamb on a large plate and cover with foil.; let sit for 15 minutes
Remove the carrots and place on a rimmed baking sheet, cover with foil and keep warm in the oven that has been turned off but still warm, leaving the door slightly open.
Remove the meat from the bones, it will fall off quite easily and serve with the carrots.Strain and reserve the pan drippings for future use. ie: for gravy or soup
|After being broiled|
|Covered with mustard and ready for roasting|