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| Ingredients: |
1 (5 to 6 lb.) lamb leg, boned
(do not remove fell)
Garlic cloves, cut in slivers
1/3 C. olive oil
| 1/4 C. lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. rosemary |
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| Directions: |
| Cut several small slits in surface of meat and insert a sliver of garlic in each. Mix rest of ingredients and place marinade and meat
in plastic bag. Let sit for at least 1 hour or as long as overnight. Place lamb on rack in a roasting pan. Insert meat thermometer so tip is slightly beyond center of thickest part of meat;
be sure that it does not rest in fat. Roast, uncovered, at 325° for 2 to 3 1/4 hours, allowing 25 to 35 minutes per pound. Meat is medium done when thermometer registers 160° and
well done at 170° to 180°. Remove meat to a warm serving platter. Slice and garnish with parsley sprigs, if desired. Serves 10 to 12. Ask your butcher to bone your roast.
This is a delicious way to serve lamb. (Mary Ledy) |
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| | Abbreviations | | | c. = C. = Cup
lb. = pound
lg. = large
oz. = ounce | pkg. = package
qt. = quart
tsp = teaspoon
Tbsp. = tablespoon | | | Recipes use U.S. measurements | | |
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