RECIPE OF THE DAY! ROSEMARY AND GARLIC LEG OF LAMB

Leg of Lamb is a wonderful meat when it's tender and not over cooked. This recipe is my mother's. I memory eating this delicious roast as a child. You can server it with potatoes and vegetables. This is a great all year round dish. ENJOY!

Active Time: 10 minutes
Total Time: 1 hour and 40 mins

Ingredients

4 1/2-lb shank half leg of lamb, trimmed of excess fat

4 cloves garlic, minced, plus 3 whole heads garlic

2 Tbsp chopped fresh rosemary

Preparation

1. Heat oven to 375ºF. Place lamb in a large roasting pan.

2. Mix minced garlic, rosemary, 1 tsp salt and 1/2 tsp pepper in a small bowl; rub all over lamb. Cut about 1/4 in. off tops of heads of garlic; place heads around lamb. Drizzle garlic with 1 Tbsp oil, rolling heads in oil to coat.

3. Roast 1 to 1 1/2 hours or until instant-read thermometer registers 135ºF for rare or 145º for medium. Let rest 15 minutes. Carve and serve with roasted garlic to squeeze from skins onto lamb.

COOKING TIP: Lamb is best when it's not over cooked. Best server when it's slightly pink in the center, the lamb will be very tender and juicy when it's on the pinks side..

266 Calories Per Serving