Sunday, December 28, 2008

Leg'o Lamb

Ancient Chow Recipe most likely derived from when Dad decided that he hates turkey for Thanksgiving

1 Boneless Leg'o Lamb
Good Seasons Italian Dressing Mix - 2 bags

Preheat the oven to 500 degrees f

Boneless leg'o lamb is usually netted. Take off the netting and pat the leg dry with a paper towel. Season with the mix all over and tie back up into its original form (one way is to take the netting off without cutting it and then reuse it.)

Stick a meat thermometer in the center of the roast.

Put the lamb on a roasting rack in the oven and bring the temperature down to 300 degrees. Roast until the meat temperature reaches 130 degrees for medium rare. Take out, but don't take the thermometer out. Let it rest for at least ten minutes with aluminum foil loosely covering it.

Slice and serve.

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