Rosemary & Garlic Lamb

6 cloves garlic, slivered
2-3 sprigs of fresh rosemary
1 split leg of lamb roast, approx. 3.5 lbs*
2 Tbsp Vera Janes Extra-Virgin Olive Oil
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper

Preheat oven to 425F. Insert slivered garlic and rosemary sprigs into lamb, tucking into natural separations. If necessary, make small slits with the tip of a knife. Rub olive oil all over roast and season generously with salt and pepper. In a shallow roasting paan, roast the lamb for approximately 12 minutes per pound (or an internal temperature of 140F) for rare or bump up the time to 15 minutes per pound (150F internally) for medium rare.

*Try local Loramie Lamb

Makes 4-6 servings