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1995-09-27
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Newsgroups: rec.food.recipes
From: "C.C." <ccw8u@poe.acc.virginia.edu>
Subject: Herb Garden Leg of Lamb
Message-ID: <199503150012.TAA107827@poe.acc.Virginia.EDU>
Organization: University of Chicago -- Academic Information Technologies
Date: Thu, 16 Mar 1995 16:06:03 GMT
HERB GARDEN LEG OF LAMB
1 (6-pound) leg of lamb, very well trimmed
5 cloves garlic, peeled and thinly sliced
Approx. 20 small sprigs of fresh rosemary, preferably
flowering
Approx. 20 small sprigs of fresh sage
1/4 cup olive oil
Salt and freshly ground black pepper
1. With the point of a small, sharp knife, make thin, deep
slits all over the leg of lamb; insert the garlic slivers
and herb sprigs into the slits. Drizzle the leg of lamb
with olive oil and sprinkle with salt and pepper. Let it
marinade at room temperature for about 20 minutes.
2. Preheat oven to 425 degrees F.
3. Place the leg of lamb on a rack set in a roasting pan,
and cook for one hour. Remove from oven and let stand for
ten minutes before carving.