Texas Style Leg of Lamb for Easter

With Easter coming, I know a lot of people will be serving lamb, so I thought I’d share my all time favorite recipe.  It is the only way lamb was ever served in our house growing up, and it’s origins are up for debate.  The recipe comes from the America Cooks Cookbook, which was published by The General Federation of Women’s Clubs in 1967. The majority of the dishes I had growing up came from this cookbook.

What follows is the recipe for “Leg of Lamb Texas Style”. Reading this recipe, there doesn’t seem to be anything Texas about it.  My grandmother, who was in the Women’s Club in El Paso, Texas in the 60’s claims that it was a family recipe that they took from her and published without her knowledge.  Anyway, here’s the recipe.  Don’t put any mint jelly on it.

Leg of Lamb Texas Style

1 tbsp salt

1 tsp dry mustard

1 clove garlic, slivered

1 cup strong black coffee

2 tsp sugar

1 cup heavy cream

1/2 cup brandy

2 tbsp water

2 tbsp currant jelly

5 tbsp flour

6 lb leg of lamb

Preheat oven to 350 degrees. Wipe lamb with damp cloth; make slits with a sharp knife. Insert garlic into slits. Blend salt and mustard; rub over lamb. Place on rack in shallow roasting pan. Roast in preheated oven for 1 1/2 hours. Meanwhile, in small bowl blend coffee, sugar, 2 tbsp of the cream, brandy and water; use to baste lamb. Roast for 1 1/2 hours longer for well done, or until done to taste, basting frequently with coffee mixture. Place lamb on a serving dish in warm place. Remove rack; set pan on top of stove. In a small bowl mix remaining cream and flour to a smooth paste; stir into pan juices. Cool over low heat, stirring constantly, until thickened and smooth. Add currant jelly; simmer for 2 minutes. Serve with lamb.

Texas Style Leg of Lamb for Easter

Texas Style Leg of Lamb for Easter


My grandmother Patricia Klammer

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

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