cuban lamb roast ii

Ingredients

• Servings: 8
• 5 pounds boneless loin lamb roast
• 6 cloves crushed garlic
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried oregano
• 1 cup dry red
• 10 cloves garlic

Recipe

• in a small bowl, mix together crushed garlic, rosemary, dill, oregano, and red . place roast in a large plastic or glass container, pour mixture over meat, and cover. marinate overnight in refrigerator.
• preheat oven to 325 degrees f (165 degrees c).
• transfer meat to a dutch oven. make eight to ten 1 inch deep cuts into the meat with a sharp knife. insert a whole peeled garlic clove into each hole. pour marinade over meat, and cover.
• roast for 35 minutes per pound, or until an instant read thermometer inserted into the center of the roast registers 145 degrees f (63 degrees c).