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Roast Leg of Lamb #1

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1 whole leg of lamb (bone in about 7 pounds, trimmed of fat and sinew)
2 cloves garlic (cut into slivers)
Juice from 1 large lemon
2 tablespoons olive oil
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
leaves from 4 large sprigs rosemary


Heat oven to 450 Using the point of a sharp knife, make small slits over the surface of the lamb. Insert garlic slivers into slits, being careful to equally cover lamb. Drizzle lemon juice and oil over meat. Season entire leg with salt and pepper. Pat rosemary leaves on all sides of leg. Place lamb on a V-shaped roasting rack.

Roast in oven for 10 minutes, then reduce heat to 325 Continue roasting lamb until temperature reads 125 for medium rare or 135 for medium when an instant-read thermometer is inserted into the thickest part of the meat. This should take 1 to 1 hours. Remove lamb from oven and place on a cutting board. Cover loosely with aluminum foil and let sit for 20 minutes before slicing.

Makes 6 to 8 servings

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