Recipe: Seasoned Leg of Lamb (using bread crumbs, BH&G, 1970's)

SEASONED LEG OF LAMB

1 (6 to 7 pound) leg of lamb
Olive oil
1/2 cup fine dry bread crumbs
3 tablespoons snipped parsley
2 tablespoons butter or margarine
2 teaspoons finely shredded lemon peel
1 clove garlic, minced
1 teaspoon salt
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Have meatman bone leg of lamb, leaving shank bone intact. Remove thin fat covering. Rub roast with oil. 

Combine bread crumbs, parsley, butter, lemon peel, garlic, salt, oregano, basil, rosemary, and pepper; mix well. Spread over entire inside cut-surface of roast. Skewer roast shut. If necessary, tie with string. Place roast on rack in shallow roasting pan. Insert meat thermometer. 

Roast, uncovered, in a 325 degree F oven for 2 to 2 1/2 hours or until thermometer registers 150 degrees F (for medium). 

Makes 12 servings
Source: Better Homes and Gardens Complete Step-By-Step Cookbook, 1978
From: Liana,TX - 11-26-97

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