This leg of lamb recipe is easy to make with plenty of garlic and fresh rosemary for a foolproof and flavorsome roast that's perfect for Easter!
Ingredients
- 1 boneless leg of lamb , 5½ pound
- 20 cloves garlic , peeled, or more to taste
- garlic powder , or to taste
- 10 freshs rosemary sprigs
Instructions
-
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
-
2
Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit.
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3
Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
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4
Roast lamb in the preheated oven until pink and juicy in the center for medium, about 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
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5
Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.
Nutrition Facts
Per serving
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