Eastertime Leg of Lamb Prep: 5 min, Cook: 2:30. 6 lbs. bone in leg of lamb 2 cloves garlic, slivered 1/2 cup fresh lemon juice 2 tsp. fresh basil, chopped 2 tsp. fresh rosemary, or fresh summer savory, chopped Place lamb in a shallow roasting pan. Cut slits in surface and insert garlic slivers in slits. Rub lemon juice over lamb surface. Sprinkle with herbs and salt and pepper to taste. Rub into surface. Roast 25 minutes per 1 lb. for medium rare, or until a meat thermometer registers 145°F. Remove from oven, cover loosely and let stand 15 minutes before carving.
This recipe serves 10 people
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