Garlic and Herb Lamb
Description
A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.
Ingredients
•
1 (5 pound) leg of lamb
•
3 cloves garlic, cut into slivers
•
3 teaspoons dried dill weed
•
1 1/2 teaspoons salt
•
1 teaspoon dried rosemary, crushed
•
1/2 teaspoon ground black pepper
Directions
1
Preheat the oven to 325 degrees F (165 degrees C).
2
Puncture leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix dill, salt, rosemary, and black pepper together in a bowl: rub over lamb.
3
Place lamb, fatty side up, on a rack in a shallow roasting pan.
4
Roast in the preheated oven for 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Tent with aluminum foil, and let stand 15 to 20 minutes before carving.