Every Easter, my mom would make either a leg of lamb and a ham or Rouladen. Rouladen however takes hours in the oven and these days, people are too busy to want to take the time to make it. However, if anyone wants the recipe, I would be happy to post it, just let me know. This lamb recipe, like most of my recipes, is how my mom made it. I tried making my own with Rosemary, but I find Rosemary to be overpowering.
1 4 lb boneless leg of lamb Kitchen Twine 2 lemons 4-5 Garlic cloves 4 Tbls Parsley 3 Tbls Olive Oil salt and pepper to taste
No nutrition information available
Pre-heat the oven to 400 degrees Zest the lemons, mince the garlic and parsley. In a bowl, mix the olive oil, Zest, garlic, salt and pepper and parsley until it turns into a paste. Remove the net from the lamb, unroll the lamb and spread the paste onto the top surface of the lamb. Roll the lamb back up and tie it in several places with the kitchen twine. Rub the outside of the lamb with olive oil, salt and pepper and place into a baking dish. Put the lamb into the oven at 400 for 35 minutes or when meat thermometer reaches between 135 and 140. When the lamb is done, let rest for 10 to 15 minutes.