Herb-Crusted Leg Of Lamb

1 (7-9 lb. / 34 kg) Leg of Lamb Bone in
2 Tbsp. / 30 mL Watkins Meat Magic
2 teas. / 10 mL Watkins Garlic & Parsley Grapeseed Oil
1 teas. / 5 mL Watkins Rosemary
1 teas. / 5 mL Watkins Marjoram
1/2 teas. / 2.5 mL Watkins Thyme
1/2 teas. / 2.5 mL Watkins Garlic Peppercorn Blend, cracked or ground
1/2 teas. / 2.5 mL Watkins Royal Peppercorn Blend cracked or ground
1/2 teas. / 2.5 mL Freshly-Ground Watkins Sea Salt

Preheat oven to 375°F / 170°C. Remove all but a think layer of fat from lamb and rub with meat magic. Combine remaining ingredients in a small bowl; rub onto lamb. Place lamb on rack in heavy roasting pan and place in preheated oven. Rotate pan after on hour. Continue roasting until meat thermometer inserted in thickest part of leg reads 145°-150°F / 62°-65°C for medium (160°F / 71°C for well done). Remove and let rest 20 minutes. Slice lamb and sprinkle with freshly ground Watkins royal peppercorn blend and Watkins sea salt to taste. Makes 8 to 10 servings.

Nutritional Information Per Serving:
Calories 300; Protein 42 g; Carbohydrates 1 g; sodium 320 mg; Fat 12 g; Saturated Fat 5 g; Cholesterol 130 mg; Dietary Fiber 0 g

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