Roast Leg Of Lamb With Rosemary And Garlic
serves 8-12
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1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon chopped fresh rosemary
1 whole leg of lamb, 7-8 pounds, boned and tied
2 cloves garlic, thinly sliced
2 tablespoons olive oil
prep: 15 minutes
total: 2 hours 30 minutes
small bowl
paring knife
large roasting pan
tongs
digital, instant-read meat thermometer
1. Preheat the oven to 500F and put the rack in the lowest position. In a small bowl, mix together the salt, pepper, and rosemary.
2. With a paring knife, cuts small slits all over the lamb. Press the garlic slices into the slits. Rub the salt, pepper and rosemary all over the meat, then coat with olive oil. Set the lamb on the rack of a large roasting pan.
3. Put the pan in the oven and roast the lamb at 500F for 8 minutes. Turn the lamb over and roast another 8 minutes. Lower the oven temperature to 325F and cook until the lamb registers 135F in multiple spots, 1 -1 1/2 hours. Remove the lamb to a platter and let it rest, loosely covered with foil, 20 minutes before slicing.
2. With a paring knife, cuts small slits all over the lamb. Press the garlic slices into the slits. Rub the salt, pepper and rosemary all over the meat, then coat with olive oil. Set the lamb on the rack of a large roasting pan.
3. Put the pan in the oven and roast the lamb at 500F for 8 minutes. Turn the lamb over and roast another 8 minutes. Lower the oven temperature to 325F and cook until the lamb registers 135F in multiple spots, 1 -1 1/2 hours. Remove the lamb to a platter and let it rest, loosely covered with foil, 20 minutes before slicing.
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