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 Jane’s Extra-Virgin Olive Oil
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper

Preheat oven to 425°F. 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 140°F) for rare or bump up the time to 15 minutes per pound (150°F internally) for medium rare.

*Try local Loramie Lamb

SERVINGS: 4-6 servings


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