Roasted Leg Of Lamb

1 De-Boned leg of lamb (6-8 lbs.)
5-6 sliced garlic cloves
2 Sprigs of rosemary off stem
Olive oil - enough to rub leg of lamb
Salt and pepper to taste

Make small incisions in leg of lamb
Insert the slices of garlic in each incision (Keep 1/4 of the garlic for inside the lamb)
Rub olive oil inside the lamb and insert the rest of the garlic and rosemary in the center
Pepper and roll and tie the lamb with cotton twine
Rub olive oil and pepper outside the lamb
Put on a tray and cover and refrigerate

In large skillet add leg of lamb and brown all side
Place on rack in roasting pan and bake at 350 degrees for 1 hour and 15 minutes
Turn lamb a couple of times
When done the internal temperature should be 140 degrees
Remove from oven and let rest 15 to 20 minutes before slicing

Recipe Summary:

Other recipes by L'Auberge Provencale:
Seared Halibut Fillet On Tomato Fondue
Orange Blossom Waffles
Poached Eggs In A Potato Nest
Rose Petal Ice Cream
Summer Corn Bisque With Lobster
Winter Squash Soup
Lobster Fricasse

Recipe Provided By:
L'Auberge Provencale
White Post, VA

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