Tuesday, April 29, 2014

Roasted Bone-In Leg of Lamb

Fresh roasted Leg of Lamb can't be beat!  I recently bought a fresh leg of lamb from Old McCaskills Farm and it was awesome.  Humanely raised on pasture, antibiotic and hormone-free, it was tender, juicy and delicious. Everything you'd expect from a leg of lamb!

1 leg of lamb approx. 3. 5 lbs. (with or without shank)
fresh minced garlic
3 sprigs fresh rosemary (or dried rosemary)
1 tbls. course ground black pepper

Preheat oven to 450 degrees.  Cut some slits in the top of the leg of lamb and fill with fresh garlic. Add the leaves from 3 sprigs of fresh rosemary and course-ground black pepper sprinkled over all.

Roast lamb 20 minutes at 450.

Reduce heat to 325 degrees and continue to roast 35 minutes or until internal temperature is 140 degrees (medium). Cook until internal temperature is 150 for well done.

Remove from oven, tent with foil and let rest 20 minutes before carving. Serve with a side of Homemade Apple-Mint Jelly if desired.


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