ROAST LEG OF LAMB - ITALIAN STYLE|
5 to 6 lb. leg of lamb
1/3 c. olive oil
1 Tbsp. grated lemon peel
1 1/2 tsp. salt
1 tsp. dried rosemary
1/4 tsp. pepper
Wipe with a clean damp cloth, the leg of lamb. Cut
several slits in surface and insert a slice of garlic in each
slit. Place lamb, skin side down, on rack in pan. Insert meat
thermometer in center of the thickest part, being sure the bulb
does not rest in fat or on bone. Brush with olive oil.
Sprinkle with lemon peel. Combine salt, rosemary and pepper;
sprinkle over meat. Roast, uncovered, at 300 degrees for about 3
hours, 30 to 35 minutes per pound. Meat is medium done when
thermometer reaches 175 degrees, well done at 180 degrees. Makes about 10
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