Ingredients

  • 3 cloves garlic -- minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2    teaspoon ground black pepper
  • 1/4    teaspoon salt        
  • 2    teaspoons lemon juice
  • 1    boneless leg of lamb (3 pounds) -- trimmed of all visible fat, rolled and tied      
  • 1/2    cup fine dry plain bread crumbs (for Passover -- substitute 1/4 cup crumbled matzo bread and 1/4 cup matzo meal)      
  • 1/4    cup minced fresh parsley      
  • 1/3    cup water        
  • 1    tablespoon olive oil 

 

Directions

  1. In a small bowl, stir together the garlic, rosemary, thyme, pepper and salt. Rub the lemon juice into the lamb. 
  2. Spread the garlic mixture over the lamb. 
  3. Cover and refrigerate for 3 to 4 hours. 
  4. Preheat the oven to 300 degrees. 
  5. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. 
  6. Place the lamb on the rack and roast for 1 hour. 
  7. In a small bowl, stir together the bread crumbs and parsley. 
  8. Stir in the water and oil to make a paste. 
  9. Using the back of a large spoon, spread the paste over the lamb. 
  10. Bake for 55 to 70 minutes, or until a meat thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). 

 

Makes 8 servings


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