Roast Leg of Lamb with Rosemary and Garlic

Ingredients

• 1 5-6 lb leg of lamb, fell and most of the fat removed
• lemon juice
• 2 tbsp 1-2 tablespoons olive oil
• salt and pepper
• 1 clove garlic, thinly sliced
• 6 sprig if unavailable use 1 tsp dried, crushed fresh rosemary

Method

1. Preheat the oven to 350 degrees.
2. Wipe the lamb with paper towels and then rub the lamb with lemon juice. Massage the oil and sprinkle salt and pepper all over. Using the tip of a sharp knife, make slashes in the flesh of the lamb and insert slices of garlic and sprigs of rosemary.
3. Place the lamb on an oiled rack in a broiling pan. Insert a meat thermometer into the meatiest part of the leg, avoiding the bone.
4. Place the meat in the preheated oven. The lamb is done when the thermometer registers 145-150 degrees, which is pink. Remember to remove it from the oven at 135 degrees and allow to stand to finish cooking for about 15 minutes at room temperature. If you prefer lamb well done, continue to cook to the desired degree of doneness. However, lamb is at its optimum when served pink. The whole cooking time should range from 1 1/2 hours and 45 minutes, depending on your oven.

Notes

From Hour Magazine.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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