| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Extra-Virgin olive oil |
| 1/3 | c | Lemon juice |
| 2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | ts | Thyme |
| 1 | Onion – quartered | |
| 2 | Green bell peppers; sliced | |
| 1/4 | ts | Minced garlic |
INSTRUCTIONS
The Marinade (which can be doubled, tripled, etc., but don't increase the salt by doubling - just a little bit more will do) Mix the marinade ingredients, and pour over a leg of lamb which has been patted dry with paper toweling. If you can find a big enough zip-lock bag, that works the best, as you just keep turning the bag to make sure that the lamb gets evenly marinated. Otherwise, put in a glass dish and turning the leg and spooning the marinade over it. Marinate at LEAST 8 hours in the fridge. To roast, place the marinade in the bottom of a roasting pan, set the lamb on top of it and roast, uncovered, according to the weight of the leg: Roast at 325 degrees 5 to 8 lbs - 3 1/2 to 3 3/4 hours (internal temperature 175 degrees to l80 degrees, upon removal from oven) 3 to 4 lbs - 3 to 3 1/2 hours (ditto) Let rest for about 15 minutes before carving Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <[email protected]> on Mar 20, 1998
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