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| LEG-O-LAMB | |
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6 lb. lamb leg MARINADE: 4 cloves garlic Peel, crush and combine with: 1/2 tsp. pepper 1 1/2 tsp. rosemary (dried) Combine in glass or stainless steel bowl. Trim fat from meat, leaving a thin layer. Put in marinade. Cover. Refrigerate 6 hours turning several times. Put on rack in roasting pan. Sprinkle with salt. Roast 1 3/4 or 2 hours - medium rare. Cover. Let stand 15 minutes before carving. Minted Rice is a nice idea with lamb. | |
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