Easy Garlic Roast Leg Of Lamb With Rosemary And Parsley
- 1 leg of lamb bone-in, about 8 lbs
- 5 garlic cloves sliced
- extra-virgin olive oil
- 1 bunch flat leaf Italian parsley finely chopped, about 1 cup
- 1 sprig fresh rosemary finely chopped, about 1 tablespoon
- 1 tablespoon kosher salt
- freshly ground black pepper as needed
- With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic.
- Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper.
- Heat oven to 425 degrees. Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part. Remove roast from oven and allow to rest 15 minutes.
- Transfer roast to a cutting board and let rest for 10 minutes.
- Carve in thin slices, parallel to the bone and serve.
lamb bone, garlic, extravirgin olive oil, flat leaf italian parsley, rosemary, kosher salt, freshly ground black pepper
Taken from www.yummly.com/recipe/Easy-Garlic-Roast-Leg-Of-Lamb-With-Rosemary-and-Parsley-1655467 (may not work)