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One 7 to 9 lb. Leg of Lamb 12 garlic cloves 12 fresh mint leaves 1 tsp. salt 1/2 tsp. black pepper 1/4 c. butter Preheat oven to 325 degrees. Line a roasting pan with aluminum foil and coat the foil with non-stick cooking spray. Using a sharp paring knife, carefully pierce the surface of the lamb evenly 24 times, making each slit about 1 1/2-inches deep. Stuff garlic cloves in someslits and fresh mint leaves in others, making sure they are pushed all the way into the meat. Rub the lamb with salt and pepper and place in roasting pan. Brush with the melted butter and roast for 3 to 3 1/2 hours, or until a meat thermometer registers 160 degrees for medium, or until desired doneness beyond that, basting with the pan juices every 30 minutes. We submitted a lamb recipe because The Mason and Dixon Survey crew, consumed 2 sheep per day as they surveyed the Mason & Dixon Line. This Line took 4 years to complete. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |