Catholic Recipe: Leg of Lamb
The meat for the Easter dinner has been traditional and tradition points to lamb. If your purse permits, serve leg of lamb. Young spring lamb has slightly pinkish bones streaked with red and the flesh and fat have a pink tinge.
DIRECTIONS
Wipe off lamb and stick cloves into lamb. Lay the lamb in a roasting pan without water. Sprinkle sugar, marjoram and seasoning over it. Sear in a hot oven (450°) for 10 minutes. Reduce temperature to 350°. Roast until done to your liking (a meat thermometer helps). 12 to 15 minutes per pound (including searing time) for inside pink, 20 minutes per pound for well-done meat.
Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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