Roasted Leg of Lamb with Garlic and Rosemary


Prep: 15 Minutes

Total Time: 2 Hours 40 Minutes

Yield: 8 Servings


Ingredients

  • 1 (7-pound) semi-boneless leg of lamb
  • 4 cloves of garlic
  • 1 tablespoon fine sea salt
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon black pepper

Additional Items

  • Roasting Pan
  • Meat Thermometer
    unnamed


  1. Preheat the oven to 350°F.
  2. Pat the lamb dry and score fat by making shallow cuts all over with the tip of a sharp, small knife.
  3. Pound garlic cloves into a paste with the sea salt using a mortar and pestle or meat tenderizer. Stir together with rosemary and pepper.
  4. Put the lamb in a lightly oiled roasting pan and rub your paste all over it (top and bottom). Let stand at room temperature for 30 minutes.IMG_0954
  5. Roast the lamb in the middle of your oven for 1 1/2 – 1 3/4 hours until a meat thermometer inserted two (2) inches into the thickest part of the meat (be mindful not to touch the bone) registers 130°F. unnamed
  6. Transfer to a cutting board and let stand for 15 – 25 minutes before carving. For medium-rare, the internal temperature will rise to about 140°F.

* Enjoy!*

Want to know what to do with those leftovers? Take a look at my new recipe for Hot and Fiery Lamb Masala!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s