Patricia Crandall shares her lamb recipe that would be perfect for Easter or any other festive gathering. Writes Patricia, “I created this recipe from a combination of several others. It's the only lamb recipe my daughter would eat when she was young.” —Patricia Crandall, Inchelium, Washington
- 2 teaspoons lemon juice
- 1-1/2 teaspoons grated lemon peel
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon ground mustard
- 1 boneless leg of lamb (4 pounds), rolled and tied
- In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
- Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Let stand 15 minutes before slicing. Yield: 12 servings.
Originally published as Lemon-Herb Leg of Lamb in Light & Tasty April/May 2007, p24
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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