Herb Crusted Leg of Lamb
Enjoy with a glass of Sanford Pinot Noir!
- 1 leg of lamb (bone-in, 6-9 lbs.)
- Herb Crust
- 1 clove garlic, crushed
- 1 t. ground pepper1/2 t. ground ginger
- 1 whole bay leaf, crushed1/2 t. dried thyme1/2 t. dried sage1/2 t. dried marjoram1 T. olive oil
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, 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 140°F for medium-rare or 150°F for medium. Remove roast from oven, cover and let stand 15-20 minutes. Internal temperature will rise approximately 10°F. Pan drippings can be used in gravy or skimmed and served au jus.