Ingredients

• 1 , 5 pound
• 3 cloves garlic , cut into slivers
• 3 teaspoons dried dill weed
• 1.5 teaspoons salt
• 1 teaspoon dried rosemary , crushed
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Puncture leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix dill, salt, rosemary, and black pepper together in a bowl: rub over lamb.
3. 3 Place lamb, fatty side up, on a rack in a shallow roasting pan.
4. 4 Roast in the preheated oven for 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Tent with aluminum foil, and let stand 15 to 20 minutes before carving.

Nutrition per serving