Boneless Roast Leg of Lamb
Source: Reynolds Kitchens
Servings: 28-32

1 Reynolds® Oven Bag, turkey size (19"x23 1/2")
1 tablespoon flour
7 to 8 pound boneless leg of lamb
1 tablespoon vegetable oil
4 cloves garlic, minced
2 teaspoons dried thyme leaves
1 teaspoon dried rosemary leaves
1 teaspoon salt
1/2 teaspoon pepper

PREHEAT oven to 325F.

SHAKE flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep.

TRIM fat from lamb, leaving a thin layer. Brush both sides of lamb with oil. Combine garlic, thyme, rosemary, salt and pepper. Rub lamb with herb mixture. Place lamb in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in oven bag into thickest part of lamb.

BAKE until meat thermometer reads 150F for medium-rare or 160F for medium, 1 3/4 to 2 1/4 hours. Let stand in oven bag 15 minutes.