Roast Leg of Lamb



INGREDIENTS:

5 pound leg of lamb 	

2 each garlic cloves, sliced 	

1/3 cup olive oil 	

1 teaspoon salt (coarse or kosher) 	

1 pepper, freshly ground 	

1 teaspoon rosemary 	

1/2 teaspoon thyme

DIRECTIONS:

1. Trim lamb of fat. Cut slits about 1/2 inch deep all over
lamb and insert slivers of garlic. Rub all over with olive
oil. Combine salt, pepper, and herbs and rub herb mixture all
over lamb. Allow to sit at room temperature 20 minutes.

2. Preheat oven to 450 degrees. Roast lamb for 15 minutes at
450 degrees, then turn oven down to 350. Continue to roast
until desired degree of doneness is reached, about an hour for
medium rare. Baste with pan juices once or twice. Remove from
pan and allow to rest at room temperature for 15-20 minutes
before carving.

3. Potatoes, carrots, and onions may be roasted in pan with
lamb. Baste occasionally.



Roast Leg of Lamb