Roast Leg-of-lamb for Easter

Nothing like a roast leg of lamb with fresh garlic and rosemary. The smells all blend together: garlic and rosemary and, most of all, the distinct smell of lamb fat roasting. In this recipe we insert the garlic as slivers right in the outside of the meat. Although many herbs could be used, Rosemary will be primary. As the above roast show, the roast will shrink up the shank bone. As it is resting, the juices and fat will exit some–don’t throw it away–gather it as serve in a small pitcher to top the rice/potato/aspargus that is your side dish. 


After procuring your leg of lamb, assemble salt, pepper, garlic cloves, rosemary, and olive oil. Cut garlic cloves into slivers, at least a dozen. Make silts in the meat, evenly spaced, and insert a garlic sliver in each. Coat the leg roast with olive oil. Mix the dry ingredients in a bowl, and rub all over the lamb.

Roast for 10 minutes per pound at 350 degrees. For a 9 lb roast, that’s a hour and a half. Personally, I would lower the temperature to 330 degrees and leave roast a little longer. 

Looks like someone added a fresh then grilled herb like rosemary and surrounded it will fried potatoes. 

Another served the lamb in an specialized dish. Topping with herbs never hurts. 


Finally, there’s the traditional mint jelly to serve with the lamb. 


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