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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (7- to 7 1/2-pound) leg of lamb |
2 cloves garlic, minced |
1 bay leaf, crushed |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon ground ginger |
1/2 teaspoon marjoram leaves |
1/2 teaspoon rubbed sage |
1/2 teaspoon ground thyme |
1 tablespoon soy sauce |
1 tablespoon vegetable oil |
Directions:
1. Remove the fell (tissue-like covering) from lamb with a sharp knife. Place lamb, fat side up, in a shallow roasting pan. Make several small slits on outside of lamb; set aside.
2. Combine remaining ingredients; mix well. Rub mixture over surface of lamb. Insert meat thermometer, if desired.
3. Bake, uncovered, at 450° for 15 minutes; reduce heat to 350°. Continue baking until desired degree of doneness: about 2 hours or 140° (rare); about 2 hours and 20 minutes or 160° (medium); about 2 hours and 40 minutes or 170° (well done).
4. Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.
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