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Roast Glazed Leg of Lamb with Lots of Garlic
From Dorothy McNett's recipes at www.dorothymcnett.com.
6 cloves garlic
1 leg of lamb, 5 to 7 pounds
freshly ground pepper
1 teaspoon crumbled dried oregano or 1/4 cup snipped fresh oregano
1/4 teaspon thyme
1/3 cup lemon juice
1 shallot or small onion
2 cloves more garlic, minced
1 teapoon fine sea salt
chopped parsley, for garnish
Preheat oven to 450 degrees. Cut 1 clove of garlic in half and rub cut sides over all surfaces of lamb. With tip of a sharp paring knife, cut slits in top of roast. Cut 5 cloves garlic into slivers and tuck into the slits. Sprinkle meat with pepper, oregano and thyme. Mince the shallot and remaining 2 cloves garlic. Mix with lemon juice and salt. Place lamb in heavy bottomed roasting pan. (A roasting rack is optional) Drizzle with the lemon juice mixture. Calculate roasting time, using 18 minutes per pound as a guide. Place in oven, reduce the temperature to 400 degrees. For medium, remove when instant meat thermometer reads about 140-150 degrees. For well done, remove at about 170 degrees. Tent with parchment paper or silicone mat and allow to rest 20 minutes before slicing. Sprinkle with snipped parsley. Use pan drippings as desired.
Recipe created 1995-01-01.
