Source: America's Favorite Food Associations

Celebration Leg of Lamb
A wonderful springtime meal!
Serves: 12
Prep Time: 20 minutes
Cook Time: 2 - 3 hours


1 clove garlic, crushed
1 teaspoon ground pepper
1/2 teaspoon ground ginger
1 bay leaf, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1 tablespoon soy sauce
1 tablespoon olive oil
1 6-9 pounds leg of lamb, bone-in

In a samll bowl, mix together garlic, pepper, ginger, bay leaf, thyme, sage, marjoram, soy sauce and oil; mix well. Place lamb on rack in roasting pan. With sharp knife, make frequent slits in surface of lamb. Move knife from side to side to enlarge pockets. Rub herb mixture into each slit. Rub any remaining mixture over roast. Roast in preheated 325 degree oven for 20 to 25 minutes per pound, or until meat thermometer regusters 145-150 degrees for medium rare or 160 degrees for medium. Remove roast from oven, cover and let stand 15-20 minutes. Internal temperature will rise approximately 10 degrees. Pan drippings can be used in gravy or skimmed and served au jus.