Grecian Lamb

12 ingredients
1 steps

Ingredients

  • 1 lemon
  • 2 tbsp. thyme
  • 2 tbsp. oregano
  • 2 tbsp. rosemary
  • 1 tbsp. prepared mustard
  • 1 tsp. green peppercorn
  • 1/2 tsp. ground all spice
  • 2 lbs. boneless lamb leg roast
  • 3 garlic cloves, cut in slivers
  • 1 tbsp. of cornstarch
  • 1 tsp. dried mint leaf
  • 1 c. milk

Directions

  1. 1
    {"0":"Preheat oven to 375 degrees. Grate peel of lemon; remove white pith. Slice lemon; set aside. In a small bowl, make a paste by combining grated lemon peel, herbs, mustard, peppercorn, and allspice. With a pointed knife make small slits in lamb. Fill slits with paste; insert garlic to hold in paste. Oil a large piece of parchment paper; place lamb on oiled paper. Arrange lemon slices over lamb. Fold paper over lamb and lemon slices. Over-wrap in a piece of ungreased piece of parchment paper. Tie with kitchen string; place in roasting pan. Roast 1 1\/2 hours. Remove wrapping from lamb; pour cooking juices into roasting pan. Place lamb on a platter; keep hot. Stirring constantly, add cornstarch dissolved in a little water to hot lamb juice. Stirring constantly, cook until slightly thickened. Stir in mint; pour into a serving dish.","2":"Serves 4."}

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