Roast Leg of Lamb

Byerly’s

Ingredients:

Lamb: ½ - ¾ lb. of bone-in lamb per person, 1/3 lb. boneless lamb per person

Seasoning:
1 ½ tsp minced garlic 1 Tablespoon paprika
2 tsp salt 1 ½ tsp dried rosemary, crumbled
½ tsp black pepper


Preparation:

Cut slits in roast with point of knife; press seasoning mixture into slits. Place roast, fat-side-up, on rack in shallow roasting pan. Insert meat thermometer in roast not touching bone or fat. Roast in a preheated 325 F oven to desired doneness. DO NOT ADD WATER. DO NOT BASTE. DO NOT COVER.

Serve: Remove roast from oven. Cover with foil and let "set" about 15 minutes before carving. (The internal temperature will rise about 5 degrees during this time).