Roast Lamb for Passover
Have butcher bone and roll a lamb shoulder or leg-figure on 1/2 to 3/4 pound boned and rolled lamb per person. You will need 2 cloves of garlic for every 1 pound of lamb. Slice garlic into thin slices: make holes with the point of a sharp knife in the fatty part of the lamb. Insert garlic slices into holes. Place meat thermometer in the center of the thickest part of the lamb. Roast at 325° on a rack in a shallow pan until meat thermometer reaches 175° (medium done) or 180° (well done)-about 35 – 40 minutes per pound. Slice thin.