1. Combine all ingredients except lamb and mix well. 2. Add lamb and marinate in the refrigerator overnight, turning once or twice. 3. Preheat oven to 325°F. 4. Place lamb on a rack in a roasting pan. 5. Roast, basting every 10 minutes, until cooked to desired doneness, about 20 minutes per pound for medium-rare (internal temperature 145°F with a meat thermometer). 6. Remove lamb, cover with foil, and let rest 20 minutes. 7. Meanwhile, pour marinade and pan drippings into a small saucepan and bring to a boil. 8. Pour over sliced lamb. ---------------------------------------------------------------------------
Nutrition
Ingredients
