Preheat oven to 325° F. At various places on the surface of the meat and near the bone, slash through the fat and insert bits of garlic. Rub garlic over the outside as well. Rub oil over the entire surface. Rub in rosemary and sprinkle liberally with salt and pepper. Place lamb, fat-side up, on a rack in a roasting pan. Insert meat thermometer into thickest part of meat without touching bone. Roast meat until thermometer reaches 160° F. for a slightly pink, juicy piece of meat (see chart above). Let stand for 15 minutes before carving.
Serve with Mint Sauce, Fresh Mint Jelly or Pepper Jelly.
This Roast Leg Of Lamb recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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