Herb Garden Salad
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
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
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.
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.