Eastertime Leg of Lamb

Makes 8 to 12 servings

Ingredients
- 1 leg of American lamb (6 to 9 pounds)
- 2 cloves garlic, cut into slivers
- Juice of 1 lemon
- 2 teaspoons fresh basil, chopped*
- 2 teaspoons fresh rosemary, chopped or fresh summer savory*
- Salt, to taste
- Coarse black pepper, to taste
- *Substitute 1/2 teaspoon dried crumbled herbs if fresh aren't
available.

Place lamb, fat side up, in shallow roasting pan. With sharp knife, cut
slits in surface of lamb. Insert garlic slivers in slits. Gently squeeze
lemon juice over lamb, rubbing surface. Sprinkle with basil, rosemary,
salt and pepper. Rub seasonings into lamb surface. Roast in preheated
325°F oven 20 to 25 minutes per pound, or until meat thermometer
registers 150°F for medium rare, 160°F for medium, or to desired
degree of doneness. Allow lamb to stand in warm place 15 to 20 minutes
before carving.

© American Lamb Board

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