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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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A simple herb mixture on this roast provides irresistible flavor, relates Sharon Cusson of Augusta, Maine. Ingredients:
1 leg of lamb (6 to 9 pounds), trimmed |
2 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 teaspoon canola oil |
Directions:
1. Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture.
2. Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done 170°;). Let meat stand 15 minutes before slicing. Yield: 10-12 servings.
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