Tuesday, March 30, 2010
Pepper, Sage, Rosemary, and Thyme
My husband made this on Saturday night. We'd never made leg of lamb before, so we just used a recipe out of our Betty Crocker cookbook. It turned out so succulent and savory, I have to share it.
French Leg of Lamb with Herbs
5-7 lb. Leg of lamb
3 cloves Garlic - minced
2 tsp. Rosemary
1 tsp. Thyme
1 tsp. Sage
2 tsp. Pepper
Combine spices and garlic into a dry rub. Rub over entire surface of lamb leg. Place lamb leg fat side up on a rack in a roasting pan. Roast at 375 degrees for 20-25 minutes per pound. Meat thermometer temps: 140 = rare, 160 = medium, 170 = well done.
(Next time, we're going to add parsley so we can sing "Scarborough Fair" correctly while we cook.)