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HERBED ROAST LEG OF LAM Recipe

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This recipe for HERBED ROAST LEG OF LAM, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Whole leg of lamb
8 cloves of garlic
2 tbsp fresh rosemary chopped
2 tbsp fresh thyme chopped
juice of 3 lemons
1/2 cup olive oil
1 tbsp oregano
1 tbsp salt
1 tbsp ground black pepper

Directions:
Directions:
Put everything except the lamb in a blender or food chopper and puree until it is well blended. Take a sharp knife and pull the skin back from the leg of lamb, remove most of the visible fat, pierce the meat with the knife, rub the herb mixture over the exposed meat and into the slits. Pull the skin back up over the meat, Rub the skin with the remainder of the herb mix. Wrap in Saran Wrap and refrigerate over night. Preheat oven to 400 degrees, put meat in skin side up on a pan with a rack and let cook for 20 minutes, then reduce heat to 350 and cook allowing 20 minutes per pound. Check with meat thermometer, after about 1.5 hours. It is done when the thermometer registers 160 degrees.

Number Of Servings:
Number Of Servings:
10 -12 depending on size of roast
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I tried this for Easter, it is delicious!

 

 

 

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