Herb Farm Roast Lamb
|Lamb leg||5 Pound, trimmed (1 Leg)|
|Garlic||1 Clove (5 gm), crushed|
|Coarsely cracked black pepper||2 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
|Bay leaf||1 , crumbled|
|Soy sauce||1 Tablespoon|
|Salad oil||1 Tablespoon|
Preheat the oven to 300 degrees.
Cut small slits in the lamb.
Combine the remaining ingredients and rub the sauce thoroughly over and into the meat.
Place the meat on a rack in a roasting pan and roast, uncovered, eighteen minutes a pound for well done (170 degrees on a meat thermometer), twelve minutes a pound for rare (140 degrees).
Transfer the lamb to a warm serving tray and let stand twenty minutes before carving.