U of Penn Roast Leg Of Lamb - BigOven 21210

U of Penn Roast Leg Of Lamb

Ready in 1 hour

Top-ranked recipe named "U of Penn Roast Leg Of Lamb"

Share it:

Try this U of Penn Roast Leg Of Lamb recipe, or contribute your own.


Ingredients

Are you making this? 
7 lb Leg of lamb
2 Garlic
2 ts Lemon juice
Pepper
Salt
Paprika

Original recipe makes 6 Servings

Servings  

Preparation

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 NOTES : This is awesome. My husband requests it every year for his birthday dinner!

Verified by stevemur
Calories Per Serving: 1220 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in 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!

I'd rate it:


sign in to add your comment

Learn more

Lamb Frenched Lamb

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free