Boned Roast Lamb With Pork Recipe
Ingredients
| 1 6- to 8-pound leg of lamb | ||
| Pork tenderloin | 1 | |
| 1 teaspoon marjoram, rosemary or thyme | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Have butcher bone leg of lamb, replacing bone with pork tenderloin.
Roll and tie roast for pan roasting or rotisserie; rub lamb with seasonings.
For pan roasting, preheat oven to 325°.
Place lamb on rack in roasting pan and roast, uncovered, about 3 hours (30 minutes per pound) or until meat thermometer registers 185°.
For rotisserie, arrange lamb on spit, piercing roast through the center lengthwise.
Cook over low coals 3-3 1/2 hours or until meat thermometer registers 185°.
Place lamb on board or heated platter.
Slice with electric knife and serve.
Roll and tie roast for pan roasting or rotisserie; rub lamb with seasonings.
For pan roasting, preheat oven to 325°.
Place lamb on rack in roasting pan and roast, uncovered, about 3 hours (30 minutes per pound) or until meat thermometer registers 185°.
For rotisserie, arrange lamb on spit, piercing roast through the center lengthwise.
Cook over low coals 3-3 1/2 hours or until meat thermometer registers 185°.
Place lamb on board or heated platter.
Slice with electric knife and serve.
Chef
