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Roast Leg of Lamb

Yield Makes 6 to 8 servings


  • 1 (5- to 6-pound) leg of lamb, trimmed
  • 6 garlic cloves, sliced
  • 6 fresh rosemary sprigs

How to Make It

  1. Cut 1-inch-deep slits, 2 to 3 inches apart, into leg of lamb. Insert a garlic slice and a small piece of rosemary into each slit. Place lamb on a rack in a roasting pan.

  2. Bake at 450° for 5 minutes. Decrease oven temperature to 350°, and bake 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Remove lamb from oven, and let stand 15 minutes.