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1 leg of Lamb (bone in, 6-9 lb)
1 Clove Garlic, crushed
1 teaspoon Pepper
1/2 teaspoon ground Ginger
1 Bay Leaf, crushed
1/2 teaspoon dried Thyme
1/2 teaspoon dried Sage
1/2 teaspoon dried Marjoram
1 Tablespoon Soy Sauce
1 Tablespoon Olive Oil
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Place lamb on rack in roasting pan. With sharp knife, make frequent slits in the surface of lamb. Move knife from side to side to enlarge pockets. In small bowl, mix together garlic, pepper, ginger, bay leaf, thyme, sage, marjoram, soy sauce and oil; mix well. Rub herb mixture into each slit. Rub any remaining mixture over roast. Roast at 325 degree F for 20-25 minutes per pound, or until meat thermometer registers 140 degree F for medium-rare or 150 degree F for medium. Remove roast from oven, cover and let stand 15-20 minutes. Internal temperature will rise approximately 10 degree F. Pan drippings can be used in gravy or skimmed and served.
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