herbed leg of lamb
This lamb turns out to be moist and tasty. Serve it with the gravy or you can omit the gravy.
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prep time
10 Min
cook time
2 Hr 10 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 5 pounds leg of lamb
- 1 tablespoon cider vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon seasoned salt
- 1 teaspoon dried whole rosemary
- 1/2 teaspoon dried whole marjoram
- 1/2 teaspoon dried whole thyme
- black pepper, to your taste
- GRAVY
- 1 tablespoon water
- 1 tablespoon all-purpose flour
How To Make herbed leg of lamb
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Step 1Combine the olive oil and crushed garlic; rub over the entire surface of the lamb. Combine the vinegar and Worcestershire sauce; brush over the entire surface of the lamb. Combine the salt and the next 4 ingredients; stir well. Sprinkle the salt mixture evenly over the lamb.
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Step 2Place the lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone. Bake at 350º for 2 hours or until the thermometer registers 160º. Transfer the lamb to a serving platter, reserving the drippings in the pan. Set the lamb aside, and keep warm.
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Step 3Combine the water and the flour, stirring until smooth. Stir the flour mixture into the reserved pan drippings. Cook, over medium heat, stirring constantly, until thickened and bubbly. Serve the lamb with the gravy.
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