Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

U Of Penn Roast Leg Of Lamb

Yield: 6 Servings

Ingredients and directions for this recipe

7 lb Leg of lamb
2 Cloves garlic
2 ts Lemon juice
Salt
Pepper
Paprika

Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 325.
Wipe off lamb with clean damp paper towel. With sharp paring knife: Peel
garlic. Cut in slivers. Make deep blade-wide cuts in lamb, inserting a
garlic sliver in each one while knife is still in meat, then pull out
knife, holding down garlic with finger. Watch that finger! Carefully
dribble lemon juice over lamb on both sides. Dust lightly with salt,
pepper, paprika. Place lamb on rack in roasting pan. Roast on center rack
25 minutes per pound.

See also:
Previous recipe U Drop Inn Pineapple Cake
Next recipe U P Pasties

Or try one of these recipes:
Chicken With Mushrooms
Garlic-sesame String Beans