1 people want to try | 5 have favorited
Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 325. Wipe off lamb with clean damp paper towel. With sharp paring knife: Peel garlic. Cut in slivers. Make deep blade-wide cuts in lamb, inserting a garlic sliver in each one while knife is still in meat, then pull out knife, holding down garlic with finger. Watch that finger! Carefully dribble lemon juice over lamb on both sides. Dust lightly with salt, pepper, paprika. Place lamb on rack in roasting pan. Roast on center rack 25 minutes per pound. Posted to EAT-L Digest 26 Aug 96 Date: Sat, 17 Aug 1996 14:26:48 -0400 From: Cheryl Constantine
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for U of Penn Roast Leg Of Lamb. Be the first to review it!
BigOven makes mealtime easy!
You may also enjoy:
There are no reviews yet. Be the first!