Roast Leg of Lamb (Holiday Menus for Family)

 

     The garlic and herbs here complement the lamb nicely. If you like, you can serve with a dollop of mint jelly.

• 5 to 7 pounds leg of lamb
• 3 cloves garlic, cut into slivers
• 3 teaspoons dried dill weed
• 1½ teaspoons salt
• 1 tablespoon fresh crushed rosemary
• ½ teaspoon pepper

1. Heat oven to 325F.
2. Do not remove fell (paperlike covering) from lamb ; make 10 or 12 small slits in lamb with tip of knife and insert slivers of garlic into slits.
3. Mix remaining ingredients ; rub over surface of lamb.
4. Place lamb, fat side up, on rack in shallow roasting pan ; insert meat thermometer so tip is in center of thickest part of lamb and does not touch the bone or rest in fat, do not add water.
5. Roast uncovered until thermometer registers desired doneness : 140F (rare), 20 to 25 minutes per pound ; 160F (medium), 25 to 30 minutes per pound : 170F (well), 25 to 30 minutes per pound.
6. Remove roast from oven when thermometer registers 5F lower than desired doneness ; cover roast with aluminium foil tent and let stand 15 to 20 minutes.
7. Temperature will rise about 5F and roast will be easier to carve.

BON APPÉTIT