Lemon-Herb Leg of Lamb
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
Reviews
This was my first attempt at making lamb. I had an internal thermometer which beeps when it is at the right temperature so cooking it was no problem, but what was the best was the compliments on how tasty it was. So simple to throw together too. I stuck everything in a large zipper bag and massaged it then chucked it in the refrigerator till it was time to cook. I added 4 tbls of olive oil to make it coat better. The seasoning was light and let the taste of the lamb shine through, not mask it like some marinaides. My little boy even asked for seconds. That makes it a winner in my book when the kids will eat it without a fight.