Herb-Crusted Leg of Lamb
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INGREDIENTS 1 American leg of lamb (bone-in, 6 to 9 pounds)
1 clove garlic, crushed
1 teaspoon ground pepper
1/2 teaspoon ground ginger
1 whole bay leaf, crushed
1/2 teaspoon each of dried thyme, dried sage, and dried marjoram
1 tablespoon soy sauce
1 tablespoon olive oilPlace lamb on rack in roasting pan. With a sharp knife, make frequent slits in the surface of the 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 degrees for 20 to 25 minutes per pound, or until meat thermometer registers 140 degrees for medium-rare or 150 degrees for medium.
Remove roast from oven, cover and let stand for 15 to 20 minutes. Internal temperature will rise approximately 10 degrees. Pan drippings can be used in gravy or skimmed and served au jus.
Serves 12