Celebration Leg of Lamb
Courtesy of American Lamb Board
Serve With:
Baked sweet potatoes and baby peas
Servings: 12
Baked sweet potatoes and baby peas
Prep Time: 5 Min.
Cook Time: 2 Hrs.
What you need:
* 1 Tbsp. soy sauce
* 1 Tbsp. olive oil
* 1 clove garlic, crushed
* 1 tsp. pepper
* 1/2 tsp. ground ginger
* 1 whole bay leaf, crushed
* 1/2 tsp. dried thyme
* 1/2 tsp. dried sage
* 1/2 tsp. dried marjoram
* 6-9 lb. American Lamb leg, bone in
* 1 Tbsp. olive oil
* 1 clove garlic, crushed
* 1 tsp. pepper
* 1/2 tsp. ground ginger
* 1 whole bay leaf, crushed
* 1/2 tsp. dried thyme
* 1/2 tsp. dried sage
* 1/2 tsp. dried marjoram
* 6-9 lb. American Lamb leg, bone in
What to do:
1. In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage and marjoram. 2. 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 325° F oven for 20 to 25 min. per pound or until meat thermometer registers 145°F for medium-rare, 160°F for medium or 170° F for well.
3. Remove roast from oven, cover and let stand 10 min. Internal temperature will rise approximately 10°. Pan drippings can be used in gravy or skimmed and served au jus.
3. Remove roast from oven, cover and let stand 10 min. Internal temperature will rise approximately 10°. Pan drippings can be used in gravy or skimmed and served au jus.
Wine pairings:
Cabernet Sauvignon, Shiraz/Syrah, Zinfandel
Nutritional information:
Calories: 383; Total Fat: 27g; Cholesterol: 120mg; Total Carbs: 1g; Fiber: 1g; Protein: 33g; Sodium: 178mg;