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Recipe: Celebration Leg Of Lamb
Similar Categories: Celebration, Leg, Lamb
Celebration Leg of Lamb
1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic -- crushed
1 teaspoon pepper
1/2 teaspoon ground ginger
1 whole bay leaf -- crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
6 pounds lamb leg -- bone-in (6 to 9)
In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay
leaf, thyme, sage and marjoram.
Place lamb on rack in roasting pan. With sharp knife, make frequent slits
in surface of lamb. Move knife from side to side to enlarge pockets. Rub
herb mixture into each slit. Rub any remaining mixture over roast.
Roast in 325ºF oven for 20 to 25 minutes per pound or until meat
thermometer registers 145ºF for medium-rare, 160ºF for medium or 170ºF for
well. Remove roast from oven, cover and let stand 10 minutes. Internal
temperature will rise approximately 10 degrees. Pan drippings can be used
in gravy or skimmed and served au jus.
1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic -- crushed
1 teaspoon pepper
1/2 teaspoon ground ginger
1 whole bay leaf -- crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
6 pounds lamb leg -- bone-in (6 to 9)
In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay
leaf, thyme, sage and marjoram.
Place lamb on rack in roasting pan. With sharp knife, make frequent slits
in surface of lamb. Move knife from side to side to enlarge pockets. Rub
herb mixture into each slit. Rub any remaining mixture over roast.
Roast in 325ºF oven for 20 to 25 minutes per pound or until meat
thermometer registers 145ºF for medium-rare, 160ºF for medium or 170ºF for
well. Remove roast from oven, cover and let stand 10 minutes. Internal
temperature will rise approximately 10 degrees. Pan drippings can be used
in gravy or skimmed and served au jus.
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