So many people are afraid of this delightful dish because it rarely tastes as good ‘home made’ as in a restaurant. Fear no more! Here’s the secret to succulent lamb.
Leg o lamb, bone in or boneless
Garlic, about 8 cloves
Rosemary, fresh or dried
Sliver the garlic and insert the slivers into the meat about every inch, all over the lamb. If using fresh rosemary insert a sprig with each piece of garlic. For dried rosemary, crush the leaves between your palms and rub the meat thoroughly with it. Sprinkle with salt and pepper.
Preheat oven to 500-550 deg. Inserc lamb in open baking dish, uncovered. Allow to cook for 20 minutes at the high temp, then turn oven down to 200. Roast for 30 minutes per pound, and allow to rest for 15-20 minutes before carving. Lamb should be served medium-rare.