Roast Lamb
6 or more lb. leg of lamb
2 Tblsp. minced fresh Italian Parsley
1 tsp. oregano
salt & pepper to taste Worcestershire sauce
Olive oil
2 coves
1/2 tsp dried mint leaves
Rinse & pat the lamb dry. Make slits all over the surface of the lamb with
the tip of a knife, push livers of garlic deeply into several of the holes. Mix
parsley, oregano, mint, salt, pepper, moisten the herb mixture with olive oil
and Worcestershire sauce. Coax the herb mixture into the holes.
Roast the lamb in a preheated 400° oven for 15 minutes, then reduce the heat to
325° and roast for 30 minutes per pound. If you are using a meat thermometer,
the temperature will register at 170° to 175°. Let the lamb rest for 20
minutes before slicing.