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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lamb Roast Recipe

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This recipe for Lamb Roast is from LINDA LOVED TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lb boneless leg of lamb or lamb roast
8 cloves garlic-spit in two
1/2 tsp of each: thyme, marjoram, oregano. salt, pepper
1 T oil
mint jelly or applesauce to serve with meat.
Directions:
Directions:
Place roast on a rack in a shallow roasting pan. Cut 12-16 slits 1/2 in. deep in roast.Push a slice of garlic into each slit. Brush roast with oil; rub with remaining herbs. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired temp. (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing.
Personal Notes:
Personal Notes:
An Easter favorite for Grandpa Lee served with mint jelly. My hubby loves too..only served with homemade applesauce. As for me...I'll cook it, even eat a little..but it's like venison or elk-too wild for me!

 

 

 

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