Leg of Lamb
Marilyn Bauer
A roast leg of lamb in the spring is traditional for many reasons. Serve with mint jelly ... or else.
ingredients
- 1 bone-in leg of lamb
- juice of 1/2 lemon
- 8 cloves of garlic, peeled and sliced in to slivers
- 3 tblsp fresh rosemary
- 1 tblsp kosher salt
- freshly ground pepper
- olive oil
directions
- 1
Preheat oven to 400 degrees
- 2
Place leg of lamb in large roasting pan.
- 3
Using a sharp knife, pierce the lamb and insert garlic slivers in to each hole.
- 4
Sprinkle with lemon juice and olive oil.
- 5
Rub rosemary, salt and pepper on to outside of lamb.
- 6
Place lamb in 400 degree oven for 30 minutes. After 30 minutes, reduce heat to 350 degrees.
- 7
Roast for 1 more hour (depending on size, more or less time) until center of lamb registers 150 degrees.
- 8
Remove from oven and allow to rest for 10 minutes before carving.
Source: Dustin
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