Roast Rosemary Leg of Lamb

Can you use dried rosemary instead of fresh rosemary in this leg of lamb recipe?

Although, we prefer cooking with fresh herbs whenever possible, you can use dried rosemary instead of fresh in this leg of lamb recipe. Instead 1/4 cup fresh rosemary leaves, use 4 teaspoons dried. To release the flavor from the dried leaves, rub them between your hands before combining with the other ingredients. Check out our collection of recipes calling for rosemary.

How do you cut a leg of lamb?

To cut a leg of lamb, position the lamb on the cutting board with the bone facing towards you. Starting on the outside edge, cut a few slices from the lamb until the leg sits flat when it rests on the cut side. Turn the lamb so the bone is perpendicular to your knife. Starting at one end, cut the leg against the grain, making 1/4- to 1/2-inch slices perpendicular to the bone until you’ve sliced through the entire leg. Cut all the way down to the bone. (Keep in mind that most of the slices will still be attached to the bone at this point.) When you reach the end, turn your knife parallel to the bone and make a long slice along the top of the bone to free the perpendicular slices.Turn the leg over and do the exact same thing to the other side. Here's more on buying and cooking lamb.

Can you make this rosemary leg of lamb recipe ahead of time?