Roasted Rosemary Garlic Leg of Lamb

INGREDIENTS

• 1 bone-in leg of lamb (picture shows 8lb leg of lamb)
• 2–3 garlic cloves, cut in thick slices
• 2–3 Tablespoons dried rosemary
• salt
• pepper

DIRECTIONS

1. Preheat oven to 325
2. Place leg of lamb in roasting pan, fat side up.
3. Take a small knife and cut approx. 1 inch deep slits randomly all over the lamb.
4. Slide a slice of raw garlic into each slit (you really can’t have too many, but the more you have obviously the more garlicky your lamb will be).
5. Sprinkle a healthy amount of salt and pepper over the entire leg.
6. Then take the rosemary, 1/2 Tablespoon at a time in your hand, and crush it with your fingers and then sprinkle all over.
7. Place lamb in oven, uncovered, and cook approx. 25 minutes per pound for a medium finish – 160 degrees internal temp (20 mins per pound for medium-rare – 145 degree internal temp; 30 mins per pound for well done – 170 degree internal temp).
8. Let rest approximately 20 minutes before carving.

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