Bitsys Kitchen. Roasted Leg of Lamb

Roasted Leg of Lamb
3/8 leg of lamb (6 pound) 1 1/2 tsp. dried whole marjoram 1 1/2 tsp. dried whole oregano 1 1/2 tsp. dried whole thyme 1 1/2 tsp. water	3/4 tsp. salt 2 1/4 tsp. pepper 3/4 clove garlic, minced 1-1/8 tsp. all-purpose flour

Trim fat from lamb; cut 10 (3/4 inch) slits into lamb. Combine marjoram and next 6 ingredients; stir well. Spoon 1/4 teaspoon marjoram mixture into each slit; rub lamb with any remaining marjoram mixture.

Sprinkle flour into an oven cooking bag, and add lamb to bag. Seal bag, and place in a 13 x 9 x 2 inch baking pan; cut 6 (1/2 inch) slits in top of cooking bag. Insert meat thermometer into the thickest part of lamb through a slit in bag, making sure thermometer does not touch bone.

Bake lamb at 325 degrees for about 1 hour and 45 minutes or until thermometer registers 140 degrees (rare) to 160 degrees (medium well). Let lamb stand 15 minutes before slicing.

Yield: 8 servings (serving size: 3 ounces lamb).