Herb Farm Roast Lamb Recipe
Ingredients
| Leg lamb | 1 Pound, trimmed | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1 Teaspoon | |
| 2 teaspoons coarsely cracked black pepper | ||
| Powdered ginger | 1/2 Teaspoon | |
| Bay leaf | 1 , crumbled | |
| Thyme | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon | |
| Marjoram | 1/2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Salad oil | 1 Tablespoon | |
Directions
Preheat the oven to 300 degrees.
Cut small slits in the lamb.
Combine the remaining ingredients and rub the sauce thoroughly over and into the meat.
Place the meat on a rack in a roasting pan and roast, uncovered, eighteen minutes a pound for well done (170 degrees on a meat thermometer), twelve minutes a pound for rare (140 degrees).
Transfer the lamb to a warm serving tray and let stand twenty minutes before carving.
Cut small slits in the lamb.
Combine the remaining ingredients and rub the sauce thoroughly over and into the meat.
Place the meat on a rack in a roasting pan and roast, uncovered, eighteen minutes a pound for well done (170 degrees on a meat thermometer), twelve minutes a pound for rare (140 degrees).
Transfer the lamb to a warm serving tray and let stand twenty minutes before carving.
Chef
