Lamb Deserves Royal Treatment : Tender, Flavorful Meat Ideal for a Cozy Feast at Home

If you are planning a cozy but robust feast at home this holiday season, don’t forget to invite the lamb. A family favorite for years, lamb is perfect dressed up and presented before guests and it deserves royal treatment.

The following recipes call upon leg of lamb, a tender and flavorful meat that is popular with cooks as well. You can cook lamb as you would tender beef--either broil thin cuts or pan-fry them for succulent results. Lamb is also ideal for roasting or making casseroles.

ROAST LEG OF LAMB WITH BEER

1 (5-pound) leg of lamb

2 cloves garlic, crushed

1 tablespoon salt

1/2 teaspoon black pepper

1 onion, sliced

1 carrot, sliced

1 bay leaf

1 1/2 cups beer

Rub lamb with garlic, salt and pepper. Roast uncovered on rack at 325 degrees about 25 minutes per pound for medium rare. After 1 hour, pour off excess fat, add onion, carrot, bay leaf and beer to pan.

Finish roasting meat, basting occasionally with beer. Strain liquid in pan and serve with meat. Makes 6 servings.

MARINATED LEG OF LAMB

2/3 cup oil

1/3 cup wine vinegar

1 medium onion, sliced

2 cloves garlic, slivered

1 teaspoon ginger

1 teaspoon salt

1/4 teaspoon black pepper

1 (4- to 5-pound) leg of lamb

In bowl combine oil, vinegar, onion, garlic, ginger, salt and pepper and mix well. Pour over lamb in shallow dish and refrigerate 6 hours or overnight, turning lamb occasionally. Drain lamb, reserving marinade and place meat on rack in shallow roasting pan.

Roast at 325 degrees about 2 1/2 hours or until done as desired, basting frequently with marinade. Makes 6 to 8 servings.

ROAST LEG OF LAMB WITH GREEK LEMON SAUCE

1 (5- to 6-pound) leg of lamb

2 cloves garlic, slivered

1 large lemon

1 teaspoon salt

Pepper

1 1/3 cups water

2 tablespoons butter or margarine

3 tablespoons flour

3 egg yolks

1/4 cup lemon juice

1 tablespoon parsley

Cut small slits in lamb and insert garlic slivers. Squeeze juice from lemon and rub over meat. Sprinkle with 3/4 teaspoon salt and season to taste with pepper. Place lamb, fat side up, in shallow roasting pan. Roast at 325 degrees 1 hour and 40 minutes or until lamb reaches desired doneness. Remove to serving platter and let stand 10 minutes before carving.

Meanwhile, pour off and discard fat from roasting pan. Stir water into pan drippings and scrape up brown bits. Melt butter in top of double boiler over direct heat. Blend in flour and stir in drippings. Bring to boil, reduce heat to medium, then cook and stir 1 minute. In small bowl beat egg yolks and lemon juice. Beat in 3 tablespoons cooked sauce. Place top of double boiler over hot, not boiling, water.

Stir egg mixture into sauce and cook, stirring frequently, 2 minutes. Remove from heat, stir in parsley and remaining 1/4 teaspoon salt. Serve with lamb. Makes 8 servings.