Cookin’ with Carolyn Rosemary Roasted Lamb

Rosemary Roasted Lamb

1/2 cup olive oil
3 garlic cloves, minced
1 Tbsp. kosher salt
1 Tbsp. minced fresh rosemary
1 leg of lamb (7-9 pounds)
Preheat oven to 425 degrees. 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 min. Reduce heat to 350 degrees; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees), basting occasionally with pan juices. Let stand 15 minutes before slicing. Serves 10.