Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lg (6-10 lb) leg of fresh lamb
- 1 lg Bulb of garlic (at least 6
- Sprigs fresh mint/parsley
MARINADE
- 1/2 c Good quality virgin olive
- 2 2-3 cloves fresh garlic
- 1 c Fresh squeezed lemon juice
- 2 2-3 tablespoon dried
- 2 tb Dried rosemary hand rubbed
- 1 tb Dried basil hand rubbed to
- 1 tb Thyme savory or sage your
- 1 ts Salt and freshly ground
Preparation
For marinade, mix together olive oil, garlic, lemon juice, oregano, rosemary, basil, salt and pepper (if desired), thyme, savory or sage (if desired). Blend well and save the lemon halves for the roasting pan. Preheat oven to 450 degrees. Trim off all fat, this makes a big difference in flavor- lamb fat is not delicious. Cut 3-6 cloves garlic into slivers. Make several deep incisions in meat, on top and bottom of roast, with knife and insert garlic slivers. Place lamb leg on rack into roasting pan. Put squeezed lemon halves from marinade into bottom of pan. Brush lamb with marinade before roasting, place in oven and immediately reduce heat to 350 degrees. Baste meat with marinade every 20 minutes while roasting, until meat reaches desired doneness (roast at 10 minutes per pound for rare; 15 minutes per pound for medium; and 20 minutes per pound for well done. Let roast rest 10 minutes in pan after removing it from the oven before carving. Serves 1 person per pound. Garnish with mint sprigs or parsley.
