| | Directions | | Put soy sauce and dry ingredients in a food processor. Use steel blade. Add olive oil blending to make a smooth paste. Cover the lamb with part of paste and refrigerate for several hours. Reserve remainder of paste for a sauce. In oven preheated to 450°, roast lamb for 15 minutes. Reduce heat to 350° and roast lamb for 10 to 12 minutes per pound for medium rare. (Meat thermometer should register 140°.) Let stand for 15 minutes, then slice and serve. |
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| Ingredients | | - |  | 1 lamb shank, 2 1/2 lbs. |
| - | | 1/2 cup soy sauce |
| - | | 1 tablespoon oregano |
| - | | 1 teaspoon thyme |
| - | | 1 tablespoon rosemary |
| - | | 1 teaspoon Dry Mustard |
| - | | 2 cloves garlic, peeled |
| - | | 1 bay leaf |
| - | | 1/2 cup olive oil |
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