Preparation:
With point of sharp knife, cut many small slits in surface of lamb. Push a garlic sliver into each slit. In cup, mix together remaining ingredients. Rub mixture into slits and over surface of lamb. Place lamb on rack in roasting pan. Roast in 325 degree F. oven until internal temperature reaches 140degrees F. for rare doneness, 160 degrees F. for medium. Allow lamb to rest 20 minutes before carving. Slice and serve with pan juices or gravy. For outdoor grilling, put on a skewer. Test with meat thermometer until lamb reaches desired doneness. 6 to 10 servings depending on size of lamb leg. |
