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Roast Leg of Lamb

By: Sharon Cusson

"'A simple herb mixture on this roast provides irresistible flavor,' relates Sharon Cusson of Augusta, Maine."

Rate/Review | Read Reviews (11)

Prep Time:
5 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

6 pounds leg of lamb
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil

Directions

Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing.