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Marinated Roast Lamb
1 tablespoons olive oil
1 1/2 teaspoon lemon juice
1 medium onion, finely chopped
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 clove or garlic, finely chopped
1 (4-pound) square cut lamb shoulder
Instructions
Combine all ingredients except lamb. Cut shallow slits in lamb; rub oil mixture into meat. Wrap in aluminum foil; refrigerate for 12 to 24 hours. Remove foil; place roast on rack in shallow roasting pan. Bake in preheated 325 degree oven for 2 hours or until meat thermometer inserted in center of roast reads 175 to 180 degrees, tasting occasionally with pan juices.
Makes 6-8 servings.
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