 Eastertime Leg of Lamb
Makes 8 to 12 servings
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Ingredients
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1
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leg of American lamb (6 to 9 pounds)
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2
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cloves garlic, cut into slivers
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Juice of 1 lemon
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2
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teaspoons fresh basil, chopped*
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2
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teaspoons fresh rosemary, chopped or fresh summer savory*
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Salt, to taste
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Coarse black pepper, to taste
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*Substitute 1/2 teaspoon dried crumbled herbs if fresh aren't available.
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Place lamb, fat side up, in shallow roasting pan. With sharp knife, cut slits in surface of lamb. Insert garlic slivers in slits.
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Gently squeeze lemon juice over lamb, rubbing surface. Sprinkle with basil, rosemary, salt and pepper. Rub seasonings into lamb surface.
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Roast in preheated 325°F oven 20 to 25 minutes per pound, or until meat thermometer registers 150°F for medium rare, 160°F for medium, or to desired degree of doneness.
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Allow lamb to stand in warm place 15 to 20 minutes before carving.
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© American Lamb Board
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Printed
from fbnr.com
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