A traditional Easter dish it is good anytime. If there are any leftovers you can make an Irish stew or a Navarin d'agneau.
With the point of a small sharp knife, make thin, deep slits all over the leg of lamb
Insert the garlic slivers and herb sprigs in the slits.
Drizzle the lamb with the olive oil and sprinkle with salt and pepper.
Let marinate at room temperature for 20 minutes. Preheat the oven to 425°F
Place the lamb on a rack set in a roasting pan and cook for 1 hour. Until the meat thermometer reads between 56° and 60° C (for a rosé colour). Remember that the meat continues to cook after it comes out of the oven.
Remove the lamb from the oven and let stand for 10 minutes before carving.
Ingredients
Directions
With the point of a small sharp knife, make thin, deep slits all over the leg of lamb
Insert the garlic slivers and herb sprigs in the slits.
Drizzle the lamb with the olive oil and sprinkle with salt and pepper.
Let marinate at room temperature for 20 minutes. Preheat the oven to 425°F
Place the lamb on a rack set in a roasting pan and cook for 1 hour. Until the meat thermometer reads between 56° and 60° C (for a rosé colour). Remember that the meat continues to cook after it comes out of the oven.
Remove the lamb from the oven and let stand for 10 minutes before carving.