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Roast Leg of Lamb Recipe

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This recipe for Roast Leg of Lamb, by , is from Charlotte's Family Cookbook , 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!

Contributor:  
Contributor:  
Nana

Category:
Category:

Ingredients:  
Ingredients:  
6 pound leg of lamb
1 clove of garlic (minced or slivered)
1/2 cup oil
2 cups dry red wine
3 onions, sliced
1/4 teaspoon cloves (whole)
2 teaspoons dried oregano leaves
2 teaspoons salt
1 carrot, sliced
3 sprigs of parsley

Directions:
Directions:
Wipe lamb with damp paper towel. Using a paring knife, make several small slots into the flesh and insert the garlic slices.
Combine remaining ingredients to make a marinade. Coat the lamb with the marinade and refrigerate for 24 hours, turning lamb occasionally to ensure coating with the marinade.
Preheat oven to 325 degrees. Place lamb, fat side up, on a rack in a shallow roasting pan. Roast uncovered, basting occasionally with the marinade for about 2 1/2 hours (test with a meat thermometer, the meat should read 175 degrees in the fleshiest part). Remove from the oven and let the roast sit for 20 minutes before slicing.
If desired, heat the remaining marinade and serve on the side. Optionally serve with mint jelly.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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