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VaHerb Rubbed Leg of Lamb One 5 to 7 pound leg of lamb
Lemon juice
1 tablespoon of dried parsley flakes
1 teaspoon of dried mint or basil, crushed
1/2 teaspoon of onion salt
1/2 teaspoon of dried rosemary, crushed
1/4 teaspoon of pepper
1 to 2 cloves garlic, slivered
mint jelly, optional
Preheat oven to 325ºF. Remove fell, paper thin, pinkish red layer, from outer surface of meat. Trim the fat from meat. Cut 1/2 inch wide pockets into roast at 1 inch intervals. Brush the meat and pockets with lemon juice. Combine the parsley flakes, mint or basil, onion salt, rosemary, and pepper. Rub over the meat and into pockets. Insert garlic slivers into meat pockets. Place the meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325ºF. oven for 1 3/4 to 3 hours for rare (140ºF.), 2 to 3 hours for medium (160ºF) for 2 1/2 to 4 1/2 hours for well done(170ºF.). Let it stand for 15 minutes before carving. Serve with mint jelly, if desired. Makes 12 to 16 servings |
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