"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Easter Lamb Recipe

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This recipe for Easter Lamb, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Scott (Aunt Babe)
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Boneless lamb roast
Olive oil
Fresh Rosemary
Crushed Garlic cloves
Salt & pepper

Directions:
Directions:
Place lamb in a large roasting pan, season liberally with olive oil, salt & pepper, fresh rosemary sprigs and crushed garlic. Cover with plastic wrap and marinate in refrigerator overnight. Preheat oven to 400, bake for 30 minutes, then reduce heat to 350, and cook until a meat thermometer reaches 175. Remove from oven and let rest 15-20 minutes before slicing and serving.

Personal Notes:
Personal Notes:
An Aunt Babe Easter favorite.

 

 

 

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