Easter Roast Leg of Lamb
Description
A more-traditional way of roasting a leg of lamb.
Ingredients
| 1 | lamb leg | |
| 2 | Clove | garlic |
| 1⁄4 | Cup | olive oil |
| 1 | Tablespoon (Metric) | thyme (chopped, fresh) |
| 1 | Tablespoon (Metric) | rosemary (chopped, fresh) |
| 1 | Teaspoon (Metric) | salt |
| 1 | Teaspoon (Metric) | black pepper |
Instructions
- Preheat oven to 425˚F (218˚C)
- Make 8—10 small cuts in the lamb and insert garlic slices
- Rub olive oil over the leg
- In a small bowl, mix together the thyme, rosemary, salt and pepper
- Transfer herb mixture to a large plate
- Roll leg of lamb into the herb mixture until well coated
- Place leg of lamb in roasting pan and roast for 20 minutes
- Reduce heat to 350˚F (176˚C) and roast for another hour or until a meat thermometer reads 130˚F (54˚C — medium-rare)
- Allow to cool slightly before carving. Serve with potatoes.
