Roasted Leg of Lamb
This is a no fail main dish and is really easy.
I always make lamb for Easter and this year it was great.
One large American leg of lamb.
Olive oil for rubbing
8 to 10 cloves of garlic
Two tablespoons of salt and pepper, maybe a little more to cover the roast.
One tablespoon dried rosemary
One teaspoon garlic powder
Three tablespoons of butter
I try not to buy the Australian lamb because I think it has a stronger taste but that’s my opinion.
Wash and dry the lamb with water and place in a big roasting pan.
Take olive oil and rub the entire roast
Poke holes in the roast and place the cloves of garlic in the meaty part of the roast.
I usually use about 8 to ten cloves.
Season the roast with kosher salt, black pepper, garlic powder and rosemary.
Rub the seasoning all over.
Put your meat thermometer in the meat.
Place the butter on top of the roast
Heat the oven to 375 and let it bake.
I put about twenty small potatoes around the roast after about one hour turning them once or twice.
Lamb is like beef and could be served rare to well done.
I think the true flavor is the best when it is medium well.
It is a personal preference.
Take out of the oven when the meat thermometer reads lamb.
Let it rest before slicing.
Serve with mint jelly, yogurt sauce, hummus, asparagus and a huge greek salad.
A slice of cheese pie on the side is fabulous.
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