Calories
496kcal
Sugar
0g
Fat
27g
Carbs
1g
Protein
59g
Ingredients
- 1 bone-in leg of lamb (about 8 lbs)
- 5 garlic cloves, sliced
- Extra virgin olive oil
- 1 large bunch flat leaf Italian parsley, finely chopped (about 1 cup)
- 1 sprig of fresh rosemary, finely chopped (about 1 tablespoon)
- 1 tablespoon kosher salt
- Freshly-ground black pepper as needed
Preparation
- 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.
