Roast Leg of Lamb 

Recipe courtesy Cathy Speronis

Recipe Summary
Difficulty: Medium
Prep Time: 15 min.
Cook Time: 1 hr. &amp: 45 minutes
Yield: 8 – 10 servings

1 whole leg of lamb trimmed
2 Tbsp. fresh rosemary, chopped
4 medium garlic cloves, minced
tsp dried Greek oregano
2 tsp. kosher salt
tsp. fresh ground black pepper
Olive oil

Preheat oven to 425*. Cut several 1 slits into meat. Combine rosemary, garlic, oregano, salt, pepper and olive oil to make a paste. Rub paste all over meat pushing some into the slits. Place on a rack set inside of a roasting pan. Set the roasting pan in lower third of preheated oven and roast for 10 minutes. Turn leg over and roast for an additional 10 minutes. Lower heat to 325*, turn leg over again and roast for 15 minutes. Continue turning and roasting for 15 minute intervals until instant read thermometer registers
135 *. Transfer lamb to a platter, cover with aluminum foil and allow to rest for 15 minutes. Carve and serve.