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Easter: Roast Leg of Lamb




Source of Recipe


Mikell Benham


Recipe Introduction


" Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable. "


List of Ingredients




4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb


Recipe



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. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.


Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.

YIELD: 12 Servings

NOTE: See "The Art of Roasting Lamb" under my HINTS and TIPS category.