1 leg steamship American
4 cloves garlic sliced lengthwise (4 to 6)
1 tablespoon vegetable oil
1 1/2 teaspoons rosemary
1 1/2 teaspoons dried oregano leaves, crushed
1 1/2 teaspoons thyme leaves, crushed
1 1/2 teaspoons dried marjoram leaves, crushed
sauces: pesto sauce, mint sauce or au jus
Servings: 10
1. Cut small slits in surface of the leg. Stud the leg with garlic cloves. Rub the outside surface with oil, rosemary, oregano, thyme and marjoram.
2. Roast in 325ºF oven to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven and hold in warming oven for 20 minutes to allow lamb juices to settle. If the lamb is not held in a warming oven, cook to about 10ºF below the desired serving temperature and rest for 10 to 20 minutes before carving.
3. Serve with Pesto Sauce, Mint Sauce or au Jus.
4 cloves garlic sliced lengthwise (4 to 6)
1 tablespoon vegetable oil
1 1/2 teaspoons rosemary
1 1/2 teaspoons dried oregano leaves, crushed
1 1/2 teaspoons thyme leaves, crushed
1 1/2 teaspoons dried marjoram leaves, crushed
sauces: pesto sauce, mint sauce or au jus
Servings: 10
1. Cut small slits in surface of the leg. Stud the leg with garlic cloves. Rub the outside surface with oil, rosemary, oregano, thyme and marjoram.
2. Roast in 325ºF oven to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven and hold in warming oven for 20 minutes to allow lamb juices to settle. If the lamb is not held in a warming oven, cook to about 10ºF below the desired serving temperature and rest for 10 to 20 minutes before carving.
3. Serve with Pesto Sauce, Mint Sauce or au Jus.
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