Beef Recipes A-C



 

Lamb in French Ginger Marinade

1 cup French salad dressing
1 1/2 cups  sliced onions
2 cloves garlic, minced
1 teaspoon grated ginger
1 (5 pound) leg of lamb

Combine dressing, onions, garlic and ginger. Pour over leg of lamb. Refrigerate 6 hours or overnight, turning occasionally. Drain and reserve marinade.

Place lamb on a rack in a roasting pan. Insert meat thermometer into the thickest part of meat, making sure not to touch the bone. Bake for 2 1/2 hours at 350 degrees F or until meat thermometer registers 180 degrees F, basting occasionally with marinade.

Serves 6 to 8.