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| Awesome Herb Roast Leg of Lamb |
"An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own."
Ingredients :
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon vegetable oil
- 1 bay leaf
- 2 pounds leg of lamb
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 1H20M |
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- Preheat oven to 300 degrees F (150 degrees C).
- Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
- Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
- Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Notes :
- Make sure you multiply the rub recipe by half the number of pounds of lamb you have; you'll want enough to put a good coat over the whole leg.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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