|
Roast Leg of
Lamb |
INGREDIENTS: |
| |
4
cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb |
DIRECTIONS: |
|
1. |
Cut slits in the top of the leg of lamb every 3-4 inches, deep
enough to push slices of garlic down into the meat. |
|
2. |
Salt and pepper generously all over the top of lamb, place several
sprigs of fresh rosemary under and on top of the lamb. |
|
3. |
Roast at 325-350 degrees F (165-175 degrees C) until the lamb is
cooked to medium well. |
|
4. |
Do
not overcook the lamb, the flavor is best if meat is still slightly
pink. |
