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Roast Leg of Lamb Recipe

Photo by: Taste of Home

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"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.

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10-12 Servings
Prep: 5 min. Bake: 2 hours + standing

Ingredients

1 leg of lamb (6 to 9 pounds), trimmed
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil

Directions

Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture.
Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done 170°;). Let stand 10-15 minutes before slicing. Yield: 10-12 servings.

Nutrition Facts: 1 serving (8 ounces) equals 190 calories, 8 g fat (3 g saturated fat), 102 mg cholesterol, 95 mg sodium, trace carbohydrate, trace fiber, 28 g protein.

Roast Leg of Lamb published in Taste of Home October/November 1997, p53

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Ingredients