1 5 to 6 lb partially deboned leg of lamb
2 to 3 cloves garlic cut into slivers
2 to 3 TBSP fresh rosemary
2 tsp dried rosemary, chopped fine
2 to 3 TBSP each salt and pepper
Preheat oven to 325 deg. Remove any excess fat. Cut small slits down into the lean part of the lamb about 1 inch. Into each slit, insert a sliver of garlic and a few leaves of rosemary. You will need about 8 or 10 of these slits. Mix together the salt, pepper and chopped dry rosemary and rub it into the entire outside of the lamb. Place on a rack over a roasting pan (I use the broiler pan with the stove) and cook uncovered until a meat thermometer in the thickest part of the meat (not touching a bone) registers 160 deg or med rare or 175 deg for well done. If you do not have a meat thermometer, after about 2 hours insert a thin knife into the thick part of the roast. The liquid should run almost clear. Allow to rest at least 20 minutes after you remove it from the oven before slicing.
Bonus Recipe: These are very nice with the roast lamb
Roasted Root Vegetables
2 potatoes, peeled and sliced lengthwise into wedges
2 sweet potatoes, peeled and sliced lengthwise into wedges
2 or 3 parsnips, peeled and cut into pieces
2 or 3 turnips, peeled and cut into wedges
2 or 3 carrots, peeled and cut into pieces
2 TBSP olive oil
salt, pepper, and Italian seasoning to taste
Using a large flat baking pan with sides, spray the pan with cooking oil spray. Toss the vegetables with the olive oil and arrange in a single layer in the prepared pan. Sprinkle with salt, pepper, and Italian seasoning to taste. Cook in a preheated 400 deg oven about 25 minutes, turning once about half way through or until just fork tender and nicely browned.