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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I love a roast dinner with all the trimmings and roast lamb is a particular favorite of mine. Serve this baby with roasted root veggies, yorkshire pud, roast potatoes, mint sauce and pan juice gravy....Heaven on a plate! Ingredients:
3 lbs leg of lamb |
2 -3 garlic cloves, cut into small slivers |
3 tablespoons extra virgin olive oil |
1 teaspoon kosher salt (or sea salt) |
1 tablespoon fresh ground black pepper |
2 sprigs fresh rosemary leaves |
Directions:
1. Place a roasting rack in a roaster pan and set aside, pre-heat your oven to 375 degrees. Snip or poke small holes in the lamb roast and insert the garlic slivers all over the roast.
2. Coat the lamb all over with the 3 tablespoons of olive oil, seasoning well with the salt and pepper. Put the rosemary springs on top of roast inserting a few small picked leaves here and there into the holes with the garlic.
3. Place roast on the rack and bake in the preheated 375 degree oven for 1 hour to 1 hour and 15 minutes.
4. Remove roast and tent with tin foil letting it rest for 15 to 20 minutes before carving.
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