| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
1 |
Servings |
INGREDIENTS
| 1 |
|
6-pound leg of lamb, very |
|
|
well trimmed |
| 5 |
|
Garlic, peeled & sliced |
| 20 |
|
Fresh rosemary, preferably |
|
|
flowering |
| 20 |
|
Fresh sage |
| 1/4 |
c |
Olive oil |
|
|
Salt and freshly ground blac |
|
|
k pepper |
INSTRUCTIONS
Recipe by: "C.C." <ccw8u@poe.acc.virginia.edu> 1. With the point of a
small, sharp knife, make thin, deep slits all over the leg of lamb;
insert the garlic slivers and herb sprigs into the slits. Drizzle the
leg of lamb with olive oil and sprinkle with salt and pepper. Let it
marinade at room temperature for about 20 minutes. 2. Preheat oven to
425 degrees F. 3. Place the leg of lamb on a rack set in a roasting
pan, and cook for one hour. Remove from oven and let stand for ten
minutes before carving.
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