Boned Roast Lamb With Pork
|Lamb leg||8 Pound (1 Leg, 6 To 8 Pound)|
|Marjoram/Rosemary / thyme||1 Teaspoon|
Have butcher bone leg of lamb, replacing bone with pork tenderloin.
Roll and tie roast for pan roasting or rotisserie; rub lamb with seasonings.
For pan roasting, preheat oven to 325°.
Place lamb on rack in roasting pan and roast, uncovered, about 3 hours (30 minutes per pound) or until meat thermometer registers 185°.
For rotisserie, arrange lamb on spit, piercing roast through the center lengthwise.
Cook over low coals 3-3 1/2 hours or until meat thermometer registers 185°.
Place lamb on board or heated platter.
Slice with electric knife and serve.