ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbed Roast Lamb

Yield 8 to 10 servings

Ingredients

  • 1 (7- to 7 1/2-pound) leg of lamb
  • 2 cloves garlic, minced
  • 1 bay leaf, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon marjoram leaves
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon ground thyme
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil

How to Make It

  1. Remove the fell (tissue-like covering) from lamb with a sharp knife. Place lamb, fat side up, in a shallow roasting pan. Make several small slits on outside of lamb; set aside.

  2. Combine remaining ingredients; mix well. Rub mixture over surface of lamb. Insert meat thermometer, if desired.

  3. Bake, uncovered, at 450° for 15 minutes; reduce heat to 350°. Continue baking until desired degree of doneness: about 2 hours or 140° (rare); about 2 hours and 20 minutes or 160° (medium); about 2 hours and 40 minutes or 170° (well done).

  4. Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.

Oxmoor House Homestyle Recipes