Roasted Spring Lamb
This is a very elegant
yet easy recipe for
roasted lamb that would
be wonderful for a spring
Sunday dinner.
:Serves 6
1 Leg of Lamb About 5-6 Pounds (Whole or Boned)
3 Large cloves of Garlic
5 TBS Mixed Fresh Herbs (Rosemary, Parsley,
Thyme, Oregano are good choices)
3 Tablespoons Olive Oil
Salt & Pepper to Taste
Preheat the oven to 450 degrees F.
Slice the garlic cloves into three
or four long strips, and with a
sharp knife, make 1-inch deep slits
into the lamb spaced fairly evenly
apart.
Place a piece of garlic in each slit.
Chop the herbs and mix with the olive
oil and a little salt and pepper.
Rub the herb mixture over the outer
surface of the lamb.
Place in a roaster pan, and cook for
30 minutes.
Reduce the heat to 325 degrees, and
cook an additional 2 to 2 1/2 hours,
or between 20 to 30 minutes a pound
depending on desired doneness.
Remove the lamb from the oven, and
cover with aluminum foil and let
sit about 20 minutes before carving.
Note: Roasted lamb would be great
with oven roasted potatoes, and
a saut�ed side dish of greens.
by Deborah Mele
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