| Cuisine: American | Type: Main Course | Serves: 16 3oz. |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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This is a large roast. It makes a great Sunday dinner, then use leftovers throughout the week. |
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Ingredients:
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1 cup thinly sliced onion 1/3 cup fresh lemon juice 2 tbs. chopped fresh parsley 1 tbs. chopped fresh rosemary 1 tbs. chopped fresh thyme 2 tbs. grated lemon rind 3 tbs. water 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 2 garlic cloves, crushed 1 (5-pound) boneless leg of lamb, trimmed Cooking spray |
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Instructions:
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1. Place first 10 ingredients in a food processor, pulse until finely chopped. Place this mixture and lab in a large zip-top bag. Seal bag, rub onion mixture into lamb. Marinate in refrigerator 4 hours to overnight, turning occasionally. 2. Preheat oven to 450°F. 3. Remove lamb from bag; discard marinade. Place lamb on broiler pan coated with cooking spray. Bake at 450°F for 15 munutes. Decrease oven temperature to 350°F. Continue baking for 1 hour and 20 minutes more or until a thermometer inserted in the thickest portion of the lamb registers 145°F (medium-rare). 4. Place lamb on a cutting board. Cover loosely with foil and let stand for 15 minutes. |
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Related recipes:
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None |
2005-08-06