| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
1 |
Servings |
INGREDIENTS
| 1 |
|
6-pound leg of lamb; very well trimmed |
| 5 |
cl |
Garlic; peeled & sliced |
| 20 |
sm |
Fresh rosemary; preferably flowering |
| 20 |
sm |
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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