| 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
<pmangum@primenet.com> on Mar 20, 1998
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