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Lamb Roast |
INGREDIENTS: |
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1 bone or boneless lamb roast (approx 3 lbs - 5 lbs)
Olive oil
3 - 4 large heads of garlic
3 - 4 large sprigs of rosemary (7 inch sprigs)
Salt and pepper to taste
Optional: 1/2 cup balsamic vinegar |
DIRECTIONS: |
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1. |
Cut off tops of heads of garlic and drizzle with olive oil. Wrap in
foil and roast until tender in 350 degree oven and cool. |
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2. |
Squeeze cooked garlic into bowl and blend in rosemary which has been
taken from sprig and chopped. Add salt and pepper to taste. |
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3. |
Pat garlic rosemary mixture into lamb roast and place in roasting
pan with 1/4 inch of water in bottom (Pour over Balsamic vinegar if
desired) and cook in 325 degree oven until desired doneness. |
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4. |
If lamb has an intense lamb smell or to give a different flavor,
pour 1/4 cup balsamic vinegar over roast before roasting. |
