Roast Leg of Lamb Recipe

Roast Leg of Lamb Recipe photo by Taste of Home Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture.

Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done 170°;). Let meat stand 15 minutes before slicing. Yield: 10-12 servings.