Roast Leg of Lamb

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Rated 4.6 from 75 votes

Prep Time

15M

Total Time

2H10M

Servings

12 servings

4 cloves garlic, sliced

2 tablespoons fresh rosemary

salt to taste

ground black pepper to taste

5 pounds leg of lamb

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Preheat oven to 350 degrees F (175 degrees C).

Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.

Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

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Instructions

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