Herb Crusted Leg of Lamb
1 leg of lamb (bone in, 6-9 lb)
1 clove garlic, crushed
1 teaspoon pepper
1/2 teaspoon ground ginger
1 bay leaf, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1 tablespoon soy sauce
1 tablespoon olive oil
Place lamb on rack in roasting pan. With sharp knife, make frequent
slits in the surface of lamb. Move knife from side to side to
enlarge pockets. In small bowl, mix together garlic, pepper, ginger,
bay leaf, thyme, sage, marjoram, soy sauce and oil; mix well. Rub
herb mixture into each slit. Rub any remaining mixture over roast.
Roast at 325 F for 20-25 minutes per pound, or
until meat thermometer registers 140 F for medium-rare or 150 F for
medium. Remove roast from oven, cover and let stand 15-20 minutes.
Internal temperature will rise approximately 10 F.
Pan drippings can be used in gravy or skimmed and
served au jus.