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| Roasted Leg of Lamb |
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1 fresh, well-aged leg of lamb
(Ask your butcher to remove the ”H” bone and tie that end of the roast with butcher”s twine. You can use a boneless leg of lamb, but you will forfeit some of the flavor that comes with roasting meat on the bone.)
10 cloves of garlic
5 stems of rosemary, each cut in half
kosher salt
fresh cracked black pepper
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1. Using a thin paring knife, make ten 3" cuts into leg of lamb. Insert a clove of garlic and a half stem of rosemary into each incision. Rub leg of lamb with kosher salt and cracked pepper.
2. Roast at 325° for 20 minutes per pound or until an internal temperature of 140° is reached when a bimetallic thermometer is inserted into the center of the largest mussel on the leg. Allow it to rest for 20-30 minutes before serving. This will give you a medium rare to medium leg of lamb. If you prefer a more well-done roast, continue cooking until an internal temperature of 160° is achieved.
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