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Ingredients
| lamb legs: 6 lbs |
| garlic: 2 cloves (minced) |
| dried thyme (leaves): 1/2 tsp |
| dried marjoram: 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp |
| vegetable oil: 1 tsp |
Roast Leg of Lamb
Credit: AllRecipes
User rating:
"'A simple herb mixture on this roast provides irresistible flavor,' relates Sharon Cusson of Augusta, Maine."
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Prep Time
5 min -
Cook Time
120 min -
Servings
10 serving(s)
Tags
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.