ROAST LEG OF LAMB
Source of Recipe
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Serves: 10-12
1 leg of lamb (6-9 lbs.), trimmed
2 garlic cloves, minced
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp. oregano
1/ tsp. pepper
1 tsp. vegetable oil
Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2-in. deep in roast .
Combine the next 5 ingredients; spoon 2 tsp. into the slits. Brush roast with oil; rub with remaining herb mixture.
Bake, uncovered, at 325-F for 2-3 hours or until meats desired doneness ( for rare, a meat thermometer should read 140-F;...medium 160-F;...well-done 170-F). Let stand 10-15 minutes before slicing.
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