March 11, 2017
Dinner, Main Dish, Lamb/Mutton,
Cooking For A Crowd, Christmas, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free more
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"I've always used a leg of lamb for this recipe. Mint jelly served alongside it is traditional. This was my mother's recipe."
Place lamb on rack in shallow pan. Sprinkle generously with salt and pepper. Insert garlic slivers into top and sides by poking slits into the meat at intervals, not too close to one another.
Roast according to your usual method. For a leg of lamb, put rack in lower third of oven, preheat to 450', put lamb in oven and immediately lower heat to 325'F. Roast about 1 1/2 hours or until meat thermometer inserted in thickest part reads 135'-140'.
Combine remaining ingredients and mix well. During last hour of roasting, baste lamb frequently with herb sauce.
Remove from oven, cover loosely with foil, let stand 15-20 minutes.
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