Rosemary Roasted Lamb

Name: Rosemary Roasted Lamb
Prep time: 10 min
Cook time: 2 h 5 min
Total time: 2 h 15 min
Yield: 10 servings.
Ingredients: 1/2 cup olive oil; 3 garlic cloves, minced; 1 tablespoon kosher salt; 1 tablespoon minced fresh rosemary; 1 leg of lamb (7 to 9 pounds)

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. —Matthew Lawrence, Vashon, Washington

Ingredients

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

Directions

Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan.
Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.