Easter is this Sunday and many families will celebrate this Holiday with lamb. If some of you are trying this for the 
first time I wanted to give you some tips that have been passed on to me by customers that have been making lamb for many years.
Roasted Semi-Boneless Leg of Lamb
6 to 8 pound Semi-Boneless Leg of Lamb (available at your local meat market)
1/2 cup lemon juice, plus 2 Tablespoons
1/2 cup olive oil
1/4 cup dried oregano
8 garlic cloves crushed
1 Tablespoon salt
2 teaspoons ground black pepper
Put the Leg of Lamb in a roasting pan. Combine, Lemon Juice (1/2 cup), olive oil, oregano, garlic, salt and pepper. Apply the marinade to the leg of lamb and allow to set 3 hours or overnight. Note: some of the cooks I talked to make slits in the leg of lamb and put cloves of garlic in the lamb before they roast it.
Allow the lamb to be at room temperature 20 minutes before you roast it. Preheat oven to 425 degrees. Put the Leg of lamb in the center of the oven and cook at 425 degrees for 15 minutes. Reduce the heat to 325 degrees and cook 20 to 25 minutes per pound. USDA advises the temperature of the cooked lamb should be 145 degrees at the thickest part of the lamb away from the bone. When the lamb is done remove it from the oven. Pour the reserved 2 Tablespoons of lemon juice over the leg of lamb and cover with a foil tent and allow to rest for 15 minutes.
Have a wonderful Easter. Until next time…From our Butcher Block to your Table.
