RECIPE:ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
- Prep Time: 15 mins
- Cook time: More than an hour
Serves 6 - 8
Ingredients
Ground black pepper¼ cup
Salt¼ cup
Olive Oil¼ cup
Rosemary Sprigs15
Whole Garlic Bulbs, cut in half horizontally4
Cooking directions
Preheat oven to 350 °F.
Chop up 2 - 3 rosemary sprigs and mix with salt and pepper. Rub oil all over leg of lamb and season generously with mixture.
Using kitchen twine, tie a loop at the bone end of the leg; distribute remaining rosemary sprigs under and on top of roast and make 4 loops around the roast tying rosemary sprigs under twine. Place the lamb on a baking sheet.
Cut a large piece of aluminum foil; place the garlic bulbs in a single layer bulbs in the centre of the foil. Drizzle with olive oil and season with salt. Tightly wrap bulbs and place on the baking pan with the lamb. Place in the middle rack of the oven.
After 45 minutes, unwrap the garlic and continue roasting along with lamb for about 30 more minutes, or until desired doneness. Transfer to a cutting board, cover and let rest for 10 minutes.
To serve, untie the lamb and remove the rosemary sprigs and twine. Serve the lamb with garlic bulbs on the side.