Title: U of Penn Roast Leg Of Lamb
Categories:
Yield: 6 Servings

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.
Posted to EAT-L Digest 26 Aug 96

Date: Sat, 17 Aug 1996 14:26:48 -0400

From: Cheryl Constantine
NOTES : This is awesome. My husband requests it every year for his
birthday
dinner!