Roast Lamb with Cucumbers
Print This Recipe
INGREDIENTS 4 to 5-pound lamb rolled shoulder roast
Cucumber ToppingPlace lamb fat side up on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water. Roast, uncovered, in 325 degree oven until thermometer registers 175 to 180 degrees, 2-3/4 to 3-3/4 hours.
About 40 minutes before lamb is done, prepare Cucumber Topping. Overlap cucumber slices on lamb. Spoon liquid onto slices; repeat every 10 minutes. Serve lamb with pineapple sherbet, if desired.
Makes 12 servings
CUCUMBER TOPPING
2 small cucumbers, cut into 1/8-inch slices
1 cup water
1-1/2 teaspoons salt
1 teaspoon instant chicken bouillon
1/2 teaspoon pepper
1/2 teaspoon dried rosemary leavesPlace cucumber slices in small bowl. Mix remaining ingredients; pour on cucumbers.