Rosemary Leg of Lamb

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Rosemary Leg of Lamb

Serves 8-10

This is a very elegant yet simple roast

to make - serve it for any occasion with

roasted mixed vegetables.

Ingredients

1 boneless leg of lamb (5-6 lbs.)
4-5 sprigs fresh rosemary
4-5 sprigs fresh thyme
3-4 cloves of garlic, sliced
3 tbsp. olive oil
2-3 tbsp. French (gray) sea salt
2-3 tbsp. fresh-ground black pepper

Preheat oven to 325° F. Pat roast dry on all sides with paper towel. With a knife, begin making tiny incisions ½ inch wide and ¾ inch deep about 2 inches apart over the entire leg of lamb. Break the sprigs of rosemary and thyme into 1-inch pieces. Stuff a piece of rosemary, thyme, or garlic into each incision in the meat (Try to distribute the three ingredients evenly throughout the leg of lamb.). When all the incisions are filled, rub olive oil over the roast, coating it evenly. Rub the sea salt and black pepper into the meat on all sides. Place the roast in a large baking dish. Roast leg of lamb until internal temperature reaches 135° F (medium rare) or 140° F (medium) - about 20 minutes per pound. Remove the leg of lamb from oven, tent it with aluminum foil, and allow it to rest for 10 minutes before carving and serving.