H-E-B Cooking Connections
16 to 7 poundleg of lamb, trimmed to 1/8 inch of fat,
8 to 10clovescrushed garlic,
1tablespoonlemon zest (1 lemon),
2tablespoonschopped fresh oregano leaves,
2tablespoonschopped fresh thyme leaves,
2teaspoonscoarse-ground black pepper,
1Combine rub ingredients in a small bowl; blend well.
2Place lamb on a clean surface, fat-side up. Spread rub over lamb. Wrap tightly with plastic wrap and refrigerate overnight to "cure."
3Heat oven to 325 degrees. Remove plastic wrap from lamb.
4Place lamb on a rack in a shallow pan, fat-side up. Roast 25 to 35 minutes per pound. Remove when a meat thermometer inserted in center (not touching bone) reads 135 to 145 degrees for Medium-Rare doneness. Let stand 15 minutes; carve and serve
No Nutritional Information Available