Herb-Rubbed Leg of Lamb
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 223. Vision transcription from the scanned page; needs review.
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Ingredients
- 5- to 7-pound leg of lamb
- Lemon juice
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried mint or basil, crushed
- 1/2 teaspoon onion salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- to 2 cloves garlic, slivered
- Mint jelly (optional)
Instructions
- Remove fell (paper-thin, pinkish red layer) from outer surface of meat. Trim fat from meat. Cut 1/2-inch-wide pockets into roast at 1-inch intervals. Brush meat and pockets with lemon juice.
- Combine parsley flakes, mint or basil, onion salt, rosemary, and pepper. Rub over meat and into pockets. Insert garlic slivers into meat pockets.
- Place meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325° oven for 1 1/2 to 3 hours for rare (140°), 2 to 3 hours for medium (160°), or 2 1/2 to 4 1/2 hours for well done (170°). Let stand 15 minutes before carving. Serve with mint jelly, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Lammkeule Klöße Schweinsbach.jpg" by Benreis; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Lammkeule_Kl%C3%B6%C3%9Fe_Schweinsbach.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.