| ROAST LEG OF LAMB |
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6-8 servings1 teaspoon salt 1/2 teaspoon pepper 5-pound leg of lamb 3 cloves garlic, slivered 1/4 cup CRISCO Oil 2 tablespoons lemon juice 1/2 teaspoon dried rosemary leaves Preheat oven to 325ºF. Rub salt and pepper on lamb. Cut slits in lamb and insert garlic slivers. Place leg, fat-side-up, in roasting pan. Blend Crisco Oil and lemon juice in small bowl. Brush onto lamb. Sprinkle lamb with rosemary. Roast at 325ºF about 3 hours, or until internal temperature registers 1700 to 180ºF, brushing with lemon juice mixture several times. Cover with aluminum foil and let stand 15 to 20 minutes before carving. |
