This is a very elegant yet easy recipe for roasted lamb that would be wonderful for Easter dinner.
1 Leg of Lamb About 5-6 Pounds (Whole or Boned)
3 Large cloves of Garlic
5 Tablespoons Mixed Fresh Herbs (Rosemary, Parsley, Thyme, Oregano are good choices)
3 Tablespoons Olive Oil
Salt & Pepper to Taste
Preheat the oven to 450 degrees. Slice the garlic cloves into three or four long strips, and with a sharp knife, make 1-inch deep slits into the lamb spaced fairly evenly apart. Place a piece of garlic in each slit. Chop the herbs and mix with the olive oil and a little salt and pepper. Rub the herb mixture over the outer surface of the lamb. Place in a roaster pan, and cook for 30 minutes. Reduce the heat to 325 degrees, and cook an additional 2 to 2 1/2 hours, or between 20 to 30 minutes a pound depending on desired doneness. Remove the lamb from the oven, and cover with aluminum foil and let sit about 20 minutes before carving.
Recipe Serves 6
