July 21, 2006, Newsletter Issue #113: Basic Roasted Leg of Lamb

Tip of the Week

A friend of mine from Oz uses this method for preparing a leg of lamb.

1 Leg of Lamb
Fresh Garlic (1-2 cloves)
Fresh rosemary
Olive oil
dried rosemary


Cut off excess fat from leg of lamb, leaving some for flavour and drippings while the lamb cooks.

Stab small holes with a knife and insert thin slices of garlic cloves deeply into each.

Make a few more holes, and insert small sprigs of fresh rosemary.

Rub the lamb with olive oil and sprinkle with dried rosemary.

Place on a wire rack in large roasting pan. Preheat oven to 400 degrees. Cook lamb for 15 minutes; reduce heat to 350 and continue to cook 20 minutes per pound for a medium doneness.

Remove from oven, cover with foil and let stand for 15 minutes before carving.

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