Grandma Jeanne Siddoway was the longstanding matriarch of our family ranch. Food was her love language. She was a fabulous cook, known for delicious candies as well as savory lamb dishes. She is pictured here (along with grandson J.C. and great-grandson Mitch) serving a tailgate lunch to the shearing crew. We lost Grandma Jeanne in 2021 when she was 98 years old. One way we remember her is with food.

Ingredients:

• 1 leg of lamb, partially boned
• 2 Tbs kosher salt
• 2 tsp pepper
• 1/4 cup flour
• 1/4 cup cold water
• 4 cups potato water (see note)

Instructions:

• Trim or score the layer of fat on the leg of lamb. Pat dry. Season generously with salt and pepper.
• Allow the lamb to sit at room temperature for about an hour. Preheat oven to 350°F.
• Roast the lamb until the internal temperature reaches 130°F, approximately 20 minutes per pound.
• Remove the lamb from oven, tent with foil, and rest for 15-30 minutes. While the lamb is resting, raise the oven to 450°F.
• For gravy, tilt the pan and spoon off most of the fat, leaving the drippings in the pan. Mix the flour and cold water to create a slurry. On medium heat, whisk in 1 cup of potato water into the pan with the drippings, followed by the slurry. Adjust to the desired consistency by adding more potato water.
• Finish the leg of lamb in the hot 450°F oven for 7-10 minutes until a crisp crust form on the outside of the roast.
• Carve and serve with gravy.

Notes:

• Potato water is the water discarded after boiling potatoes. It can be made by adding potato starch to water. If potato water is not available, use water.
• Use an internal thermometer.
• If drippings start to burn, add 1/4 cup of water.
• For added flavors, consider aromatic herbs or garlic.

Serving Suggestions:

Variations:

• Cindy Siddoway suggests a few sprigs of fresh rosemary and thyme for a herbaceous touch. Add fine coffee grounds if desired to darken the gravy.
• Billie Siddoway likes to marinate the leg of lamb with a mix of crushed garlic, orange zest, olive oil, chopped rosemary, salt, and a pinch of cayenne. For the gravy, she replaces the potato water with a mix of beef broth, a few drops of Worcestershire sauce, and a splash of dry white wine. Then she thickens with a roux and finishes with a knob of butter for a rich, velvety texture.
• Emma Siddoway speeds things up with the Instant Pot. She starts by seasoning the lamb leg and browning it on all sides using the Sauté setting. Then she adds the garlic, onions, and a cup of beef or chicken broth. She sets to Meat/Stew for 40 minutes. Then Natural Release for 15 minutes. For gravy, she removes the lamb and uses the Sauté function to thicken the remaining liquids with a flour slurry. She adds a pinch of ground rosemary and simmers for 5 minutes. Quick and delicious!