This herb-rubbed leg of lamb is a celebration on a plate!
Prep: 5 mins
Cook: 2 hrs 30 mins
Yields: 12 Servings
1 tbspsoy sauce
1 tbspolive oil
1 garlic clove, crushed
½ tspground ginger
1 whole bay leaf, crushed
½ tspdried thyme
½ tspdried sage
½ tspdried marjoram
1 (6 to 9 pound) American Lamb leg, bone-in
1Preheat the oven to 325ºF. In small a bowl, mix together the soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage, and marjoram.
2Place the lamb on a rack in a roasting pan. With a sharp knife, make frequent slits in the surface of the lamb. Move the knife from side to side to enlarge the pockets. Rub the herb mixture into each slit and rub any remaining mixture over the roast.
3Roast for 20 to 25 minutes per pound or until a meat thermometer registers 145ºF for medium-rare, 160ºF for medium or 170ºF for well done. Remove the roast from the oven, cover, and let stand for 10 minutes. (The internal temperature will rise approximately 10 degrees.) The pan drippings can be used in gravy or skimmed and served au jus.
Recipe and image provided by the American Lamb Board
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