Roast Leg of Lamb
Taste of Home
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"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: 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.