A traditional Easter dish it is good anytime. If there are any leftovers you can make an Irish stew or a Navarin d'agneau.
6 lbs Leg of lamb
5 Garlic cloves, peeled and thinly slivered
20 Small sprigs of fresh rosemary
20 Small sprigs of fresh sage
¼ cup Olive oil
Salt and pepper to taste
1
With the point of a small sharp knife, make thin, deep slits all over the leg of lamb
2
Insert the garlic slivers and herb sprigs in the slits.
3
Drizzle the lamb with the olive oil and sprinkle with salt and pepper.
4
Let marinate at room temperature for 20 minutes. Preheat the oven to 425°F
5
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.
6
Remove the lamb from the oven and let stand for 10 minutes before carving.
Ingredients
6 lbs Leg of lamb
5 Garlic cloves, peeled and thinly slivered
20 Small sprigs of fresh rosemary
20 Small sprigs of fresh sage
¼ cup Olive oil
Salt and pepper to taste