How to make it

  • First cut slits onto the top of the leg of lamb approximately every 3-4 inches, making each cut big enough to push the garlic slices into the meat. Salt and pepper (depending on your taste) over the top of the lamb, placing fresh rosemary sprigs on top of and underneath the lamb.
  • Next, roast the lamb until it is cooked to medium well at 325-350 degrees F (165-175 degrees C). The flavor of your lamb is best when not overcooked and the meat is still slightly pink.

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  • epqueen 11 years ago
    The directions call for 2 T. rosemary----not sprigs. Which is it??? There is a big difference!
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  • larryj 13 years ago
    Sorry there are several of recipes calling for extrem garlic. If more than one clove per pound is called for this is to coverup the bad flavor of sub-standard lamb usually imported aussy or NZ it can also be from fine wool sheep or it may not be lamb at all it could be sheep mutton. Try local source identified lamb from reputable supplier
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