- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon vegetable oil
- 1 bay leaf
- 2 pounds leg of lamb
Preheat oven to 300 degrees F (150 degrees C).
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Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.