Post by April B. on Feb 20, 2003 8:30:28 GMT -6
Leg of Lamb
Makes 8 to 12 servings
Ingredients
1 leg of American lamb (6 to 9 pounds)
2 cloves garlic, cut into slivers
Juice of 1 lemon
2 teaspoons fresh basil, chopped*
2 teaspoons fresh rosemary, chopped or fresh summer savory*
Salt, to taste
Coarse black pepper, to taste
*Substitute 1/2 teaspoon dried crumbled herbs if fresh aren't
available.
Place lamb, fat side up, in shallow roasting pan. With sharp knife,
cut slits in surface of lamb. Insert garlic slivers in slits.
Gently squeeze lemon juice over lamb, rubbing surface. Sprinkle with
basil, rosemary, salt and pepper. Rub seasonings into lamb surface.
Roast in preheated 325°F oven 20 to 25 minutes per pound, or until
meat thermometer registers 150°F for medium rare, 160°F for medium,
or to desired degree of doneness.
Makes 8 to 12 servings
Ingredients
1 leg of American lamb (6 to 9 pounds)
2 cloves garlic, cut into slivers
Juice of 1 lemon
2 teaspoons fresh basil, chopped*
2 teaspoons fresh rosemary, chopped or fresh summer savory*
Salt, to taste
Coarse black pepper, to taste
*Substitute 1/2 teaspoon dried crumbled herbs if fresh aren't
available.
Place lamb, fat side up, in shallow roasting pan. With sharp knife,
cut slits in surface of lamb. Insert garlic slivers in slits.
Gently squeeze lemon juice over lamb, rubbing surface. Sprinkle with
basil, rosemary, salt and pepper. Rub seasonings into lamb surface.
Roast in preheated 325°F oven 20 to 25 minutes per pound, or until
meat thermometer registers 150°F for medium rare, 160°F for medium,
or to desired degree of doneness.
