Lamb is a family favorite. If a restaurant serves lamb, we're guaranteed customers. This is my sister Gail's recipe. She has made it now for us for the last two Easter dinners in a row.
Roast Leg of Lamb
1 6-7 pound leg of lamb
2 T olive oil
2 T fresh minced rosemary
1 T finely grated lemon peel
1 minced clove garlic
Method
1. Mix the above and rub into lamb
2. Place lamb, fat side up in large roasting pan.
3. Sprinkle with salt, rub oil rub over lamb.
4. Place seasoned lamb into a preheated oven of 400 degrees
for about one hour or 130 degrees on a meat thermometer.
After first thirty minutes turn lamb over in pan.
5. Turn oven temperature down to 350 degrees and continue to cook
for 1 1/2 to 2 hours depending on your choice of rare, medium, or well done.
6. Remove lamb from oven and tent with aluminum foil and allow to rest for 15 minutes
before carving.
Place carved lamb on serving plate and pour pan juices over meat.
Lay rosemary sprigs over for garnish.
John begins to carve the leg of lamb.
