Description
This year for our family’s Christmas dinner, we roasted a leg of lamb (and a duck) instead of a turkey. Although I didn’t eat it, my family said that this roast was rich and flavourful, juicy, tender, with moreish crispy bits. We served it with mashed potatoes, gravy, green beans, asparagus, and salad.
Ingredients
- 7-¾ pounds Leg Of Lamb
- 1 head Garlic, Cloves Peeled, Separated And Sliced Into Spears
- 1 cup Rosemary, Loosely Packed
- Salt And Pepper, to taste
Preparation
Preheat oven to 400ºF.
Stab the lamb all over with a small, sharp paring knife. Insert a slice of garlic and a sprig of rosemary into each inscision. Sprinkle the whole leg with salt and pepper.
Roast for 3 hours, or until a thermometer inserted into the thick part of the joint (without touching the bone) reads 160-170ºF.
Remove the roast from the oven and let rest for 10–15 minutes before carving.
