 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
Patricia Crandall shares her lamb recipe that would be perfect for Easter or any other festive gathering. Writes Patricia, âI created this recipe from a combination of several others. It's the only lamb recipe my daughter would eat when she was young.â Ingredients:
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 |
Directions:
1. In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
2. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 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°).
3. Let stand for 15 minutes before slicing. Yield: 12 servings.
|
|