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.
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Accuracy is believed to be good, but is not guaranteed.
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