Leg of Lamb
Certainly, the king of all roasts! You must have a meat thermometer, to make sure it is cooked as you like (in our family, it’s always been reddish pink in the center). Serve mint jelly on the side.
Leg of Lamb
- 3-4 pound leg of lamb
- 6 garlic cloves
- 2 teaspoons rosemary
- 2 teaspoons oregano
- 1 lemon
- 50 gram margarine
- Salt and black pepper
- Preheat oven at 350F.
- Peel the garlic, and slice each clove lengthwise in three pieces. Poke holes in the meat in several places. Push the garlic in the holes.
- Rub the meat first with the lemon, then with the margarine and the herbs, salt and pepper.
- Put the thermometer in the thickest part, so that the tip is not too close to the bone. Put the lamb leg on a rack, in a baking pan. Roast until the thermometer shows 77C. Rule of thumb: Calculate about 45 minutes of oven time per kilo of meat.
Photo by Ryan Snyder 
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