Celebration Leg of Lamb
Recipe courtesy of the American Lamb Board.
1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon ground black 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 to 9 pounds American Lamb leg, bone-in
- 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 325°F (160°C) oven for 20 to 25 minutes per pound or until meat thermometer registers 145°F (162.7°C) for medium-rare, 160°F (71.1°C) for medium or 170°F (76.6°C) for well.
- Remove roast from oven, cover and let stand 10 minutes. Internal temperature will rise approximately 10°F degrees. Pan drippings can be used in gravy or skimmed and served au jus.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 383; Total Fat: 27g; Cholesterol: 120mg; Total Carbs: 1g; Fiber: 1g; Protein: 33g; Sodium: 178mg.
Recipe and photograph courtesy of the American Lamb Board.