|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Herb Crusted Leg of Lamb
|
|
|
|
Submitted by:
Jimmy |
|
|
The herbs and garlic really bring out a great flavor in this delicious lamb dish |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 whole , Leg of Lamb
- 3 large , Garlic Clove Crushed
- 1 teaspoon(s) , Black Pepper
- 1/2 teaspoon(s) , Ground Ginger
- 1 whole , Bay Leaf Crushed
- 1/2 teaspoon(s) , Dried Thyme
- 1/2 teaspoon(s) , Dried Sage
- 1/2 teaspoon(s) , Dried Marjoram
- 1 tablespoon(s) , Soy Sauce
- 1 tablespoon(s) , Olive Oil
|
|
| Instructions: |
Place lamb on rack in roasting pan. With sharp knife, make frequent
slits in the surface of lamb.
Move knife from side to side to enlarge pockets.
In small bowl, mix together garlic, pepper, ginger, bay leaf, thyme,
sage, marjoram, soy sauce and oil; mix well. Rub herb mixture into
each slit. Rub any remaining mixture over roast.
Roast at 325o F for 20 to 25 minutes per pound, or until meat thermometer
registers 140o F for medium-rare or 150o F for medium.
Remove roast from oven, cover and let stand 15-20 minutes.
Internal temperature will rise approximately 10o F. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|