Where can I find recipe ideas to use with the product reynolds wrap?
http://www.reynoldspkg.com/reynoldskitchens/en/home.asp Here’s one for a Boneless Roast Leg of Lamb 1 Reynolds® Oven Bag, Large Size 1 tablespoon flour 4 to 5 pound boneless leg of lamb 1 tablespoon vegetable oil 4 cloves garlic, minced 2 teaspoons dried thyme 1 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon pepper PREHEAT oven to 325°F. SHAKE flour in Reynolds Oven Bag; place in roasting pan at least 2 inches deep. TRIM fat from lamb, leaving a thin layer. Brush both sides of lamb with oil. Combine garlic, thyme, rosemary, salt and pepper. Rub lamb with herb mixture. Place lamb in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in oven bag into thickest part of lamb. Tuck ends of bag in pan. BAKE 1 1/2 to 2 hours or until meat thermometer reads 150°F for medium-rare or 160°F for medium. Let stand in oven bag 15 minutes. Number of Servi
