Leg of Lamb
Easter celebrations include a traditional lamb roasted on a spit. When cooking a
whole lamb, insert garlic cloves, sprinkle with lemon pepper and baste with a
mixture of lemon juice and melted butter Here is an equally delicious and more
manageable way to enjoy just a leg of lamb.
1 leg of lamb
2 garlic cloves, peeled and cut into slivers
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon rosemary, crushed in a mortar with a pestle
1 teaspoon lemon-pepper seasoning
Preheat oven to 325°.
2. Place the leg of lamb in a roasting pan with a roasting rack.
2. Use a long, thin knife to make deep cuts (only on the top) in
the lamb, then insert garlic slivers into the cuts.
3. Rub lamb roast with oil, pepper, rosemary and lemon pepper.
4. Roast in preheated 325° oven 3 hours or until a meat
thermometer reaches 170-175°.
Serves 8 or more