Iris Wynne likes to change up traditional brisket and chicken entrees with this roasted lamb recipe.
2 bottles soy sauce
juice of 3 ½ lemons
1 teaspoon dry mustard
dash of Leah & Perrins sauce
dash of dry wine
dash of oregano
dash of vinegar
1 stick of butter or equivalent parve margarine
Rub lamb with garlic, salt and pepper to taste.
Dust with generous amount of Bascom’s or comparable lamb rub seasoning.
Baste with all the sauce ingredients.
Roast 400 degrees in hot oven for 15 minutes; then reduce heat to 325 degrees for 30 minutes per pound, with the largest part of the lamb facing up.