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Roasted Lamb with Herbs and Garlic

Source of Recipe

my own


Recipe Introduction

This is a great marinade. It compliments the flavor of the lamb without overpowering it. This was very popular at Easter this year (2006); in fact, we hardly had any leftover lamb at all. I roasted the lamb in a Nesco roaster and it worked very well. Note that this is started the night before you want to make it.

List of Ingredients

12 cloves of garlic
2 T. chopped fresh rosemary
2 t. dried oregano
1 ½ T. Kosher salt
3 t. freshly ground black pepper
1 (5 lb.) boneless leg of lamb



Recipe

Put first 5 ingredients in the bowl of a small food processor. Process to a paste. Spread the paste on both sides of the lamb. Roll and tie and put in a plastic bag. Refrigerate over night.

Preheat oven to 400 degrees. Let the lamb sit out at room temperature will oven is preheating. Place the lamb in a roasting pan on a rack and roast for 18 – 20 minutes per pound. The internal temperature should be 135 (rare) to 145 (medium) degrees. Remove from the oven and cover with foil. Let sit for 20 minutes. Remove string, carve and serve.

Serves 8.