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Leg of Lamb Recipe

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

Judy Rosen
Added: Thursday, July 16, 2009


Leg of lamb , if it has a bone figure 3/4 to 1 lb per person
Boneless 1/2 lb to 3/4 of a lb a person
The bone in is harder to cut but tastesd bettet
1 whole ball of garlic
3 lemons
1 bunch freah oregano
1/2 - 3/4 cup olive oil
salt and pepper

Bake at 425 degrees. Peel the cloves af garlic and slice them in 1/2 to 1/3 depending on the size of the garlic
slice 1 lemon
Juice the other 2 lemon in a bowl
dice 3/4 of the bunch of oregana leaves only no stem mix into the lemon juice
Let rest for 20 minutes. Slice against the grain so it won't be chewy. Grain direction will change so watch as you are carving it
dice 1/3 of the garlic and add it to the lemon juice and oregano mixture
Put in oven for 15 minutes and then reduce heat to 325 degrees and spoon some off the mixture over the roast. Do not put all of it on. Baste the roast every 20 minutes with the mixture.
20 - 25 minute per lb
add the olive oil to this mixture and set aside
Take the roast and put small slits around the entire roast 30 - 40 pieces. In a boneless roast put some also in the cavity where the bone was removed
Salt , pepper and paprika the roast.
Put in a baking and cover with the lemon slices and the remaining oregano
Put the raost




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