| Cut several small slits in surface of meat and insert a sliver of
garlic in each. Mix rest of ingredients and place marinade and meat in
plastic bag. Let sit for at least 1 hour or as long as overnight. Place
lamb on rack in a roasting pan. Insert meat thermometer so tip is
slightly beyond center of thickest part of meat; be sure that it does
not rest in fat. Roast, uncovered, at 325� for 2 to 3 1/4 hours,
allowing 25 to 35 minutes per pound. Meat is medium done when
thermometer registers 160� and well done at 170� to 180�. Remove meat to
a warm serving platter. Slice and garnish with parsley sprigs, if
desired. Serves 10 to 12. Ask your butcher to bone your roast. This is a
delicious way to serve lamb. (Mary Ledy) |