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Document Id : 1619
File Type : PDF
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Roast Leg of Lamb Recipe
ROAST LEG OF LAMB
4-5 lb. leg of lamb
1 clove garlic, chopped
1/4 tsp. black pepper
1 tsp. oregano
1-1/2 tbs. olive oil
4 tsp. salt
Remove skin and excess fat. Wipe meat with a damp cloth. Place on a rack in a shallow pan, fat side up. Carefully make superficial criss-cross cuts on the top of the joint. Use a small bowl to crush garlic and add together with pepper and oregano using a wooden spoon. Add olive oil, salt, and extra pepper. Blend well. Rub into meat, cover and place in refrigerator overnight.
Take out 30 minutes before required roasting time. Drain off any liquid and pour this back over the joint. Roast uncovered in a very moderate oven (340F) allowing 35-40 minutes per pound. Use the pan drippings to make gravy.
4-5 lb. leg of lamb
1 clove garlic, chopped
1/4 tsp. black pepper
1 tsp. oregano
1-1/2 tbs. olive oil
4 tsp. salt
Remove skin and excess fat. Wipe meat with a damp cloth. Place on a rack in a shallow pan, fat side up. Carefully make superficial criss-cross cuts on the top of the joint. Use a small bowl to crush garlic and add together with pepper and oregano using a wooden spoon. Add olive oil, salt, and extra pepper. Blend well. Rub into meat, cover and place in refrigerator overnight.
Take out 30 minutes before required roasting time. Drain off any liquid and pour this back over the joint. Roast uncovered in a very moderate oven (340F) allowing 35-40 minutes per pound. Use the pan drippings to make gravy.
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