Herb Crusted Leg of Lamb        



Ingredients:
1 American leg of lamb (bone-in, 6-9 lbs.)
1 clove garlic, crushed 1 tsp. ground pepper
1/2 tsp. ground ginger I whole bay leaf, crushed
1/2 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. dried marjoram
1 Tbsp. soy sauce
1 Tbsp. olive oil

Directions:
Place lamb on rack in roasting pan. With sharp knife, make frequent slits in the surface of 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 F for 20 to 25 minutes per pound, or until meat thermometer registers 140o F for medium-rare or 150o F for medium.

Remove roast from oven, cover and let stand 15-20 minutes. Internal temperature will rise approximately 10o F. Pan drippings can be used in gravy or skimmed and served au jus.

Cooking Time: 2 1/2 - 3 hrs.
Serves 12