- Garlic, sliced – 4 cloves
- Fresh rosemary – 2 tbsp.
- Salt to taste
- Ground black pepper to taste
- Leg of lamb – 5 pounds
- Using a knife, make incisions in the top of the leg of lamb every 3-4 inches. Push slices of garlic into the cuts. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
- Roast at 325-350°F (165-175°C) until the lamb is cooked to medium well, for about 1:30 to 1:45 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink.
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